NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top Sirloin Steak

150g Sweet Potato, peeled and cubed

2 tbsp Non-fat Greek Yogurt

1 tsp Ghee

1 clove Garlic, minced

1 sprig Fresh Rosemary, chopped

PREPARATION

• 1

  Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes or until fork-tender.

• 2

  While potatoes cook, season the steak generously on both sides with sea salt and black pepper.

• 3

  Heat a cast-iron skillet over medium-high heat and add the ghee.

• 4

  Once the skillet is hot, sear the steak for 3-4 minutes per side for medium-rare, ensuring a deep brown crust forms.

• 5

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes.

• 6

  Drain the sweet potatoes and return them to the pot.

• 7

  Mash the potatoes with the Greek yogurt, minced garlic, and chopped rosemary until smooth and creamy.

• 8

  Slice the steak against the grain and serve immediately alongside the herb mash.