NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

1 cup Sweet potato

2 cup Mixed baby greens

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and preheat a grill or grill pan to medium-high heat.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss with olive oil and half of the sea salt and black pepper.

• 3

  Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  Season the sirloin steak on both sides with garlic powder and the remaining sea salt and black pepper.

• 5

  Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 6

  Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes before slicing into thin strips against the grain.

• 7

  In a large serving bowl, combine the mixed baby greens, halved cherry tomatoes, and the roasted sweet potato cubes.

• 8

  Arrange the steak strips over the salad, drizzle with balsamic vinegar, and garnish with freshly chopped parsley before serving.