NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

0.5 cup Yukon gold potatoes

1.5 cups cauliflower florets

0.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried 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

  Dice the Yukon gold potatoes into small cubes and break the cauliflower into bite-sized florets.

• 3

  In a mixing bowl, toss the potatoes and cauliflower with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and golden-brown.

• 5

  While the vegetables roast, pat the steak dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

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

• 7

  Place the steak in the skillet and sear for 3-4 minutes per side for a medium-rare finish.

• 8

  During the last minute of searing, add the minced garlic, rosemary, and thyme to the pan, spooning the infused oil over the steak.

• 9

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

• 10

  Plate the sliced steak alongside the roasted potatoes and cauliflower, drizzling any remaining pan juices over the meat.