NUTRITION

SERVINGS

INGREDIENTS

6.3 ounces Top Sirloin Steak

250 grams Sweet Potato, cubed

2 tablespoons Extra Virgin Olive Oil

100 grams Nonfat Greek Yogurt

1 medium Jalapeño, minced

1 tablespoon Lime Juice

1 teaspoon Ground Cumin

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with one tablespoon of olive oil, cumin, and a pinch of salt until evenly coated.

• 3

  Spread the potatoes on the baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

• 4

  While the potatoes roast, combine the Greek yogurt, minced jalapeño, lime juice, and a pinch of salt in a small bowl and whisk until smooth.

• 5

  Season the steak generously with salt and black pepper on both sides.

• 6

  Heat the remaining tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 8

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

• 9

  Serve the sliced steak alongside the roasted sweet potatoes and top with a generous dollop of the jalapeño yogurt sauce.