NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.5 cup red potatoes

1.5 cup cauliflower florets

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the diced red potatoes and cauliflower florets with half of the extra virgin olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 25 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is golden brown.

• 4

  Season the top sirloin steak with the remaining sea salt and black pepper on both sides while the vegetables finish roasting.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil and sear the steak for 3-4 minutes per side, adding minced garlic, rosemary, and thyme to the pan during the last 2 minutes to baste.

• 6

  Remove the steak from the pan and let it rest for 5 minutes before slicing and serving alongside the roasted vegetables.