NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

5 oz Yukon gold potato

1 tsp Olive oil

1 clove Garlic

1 tsp Fresh rosemary

1 tbsp Fresh parsley

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Cucumber

1 tsp Lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Scrub the Yukon gold potato and dice into 1/2-inch cubes, then toss with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Spread potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While potatoes roast, thinly slice the cucumber and toss in a small bowl with the lemon juice and a pinch of sea salt.

• 5

  Mince the garlic and finely chop the fresh rosemary and parsley.

• 6

  Season the sirloin steak on both sides with the remaining sea salt, black pepper, and the chopped rosemary.

• 7

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.

• 8

  During the final minute of searing, add the minced garlic to the pan and baste the steak with the fragrant oil.

• 9

  Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain.

• 10

  Plate the sliced steak with the roasted potatoes and cucumber salad, then garnish the entire dish with fresh parsley.