NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

1 cup Asparagus

1 cup Carrots

0.25 cup Pineapple

1 slice Sourdough bread

0.5 tbsp Olive oil

0.5 tsp Red pepper flakes

1 clove Garlic

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

  Trim the woody ends off the asparagus and peel the carrots, slicing them into thin sticks of similar size.

• 3

  Toss the asparagus and carrots on the baking sheet with half of the olive oil and a pinch of the salt and pepper.

• 4

  Roast the vegetables for 15 to 18 minutes until they are tender and slightly charred at the edges.

• 5

  While vegetables roast, finely dice the pineapple and mince the garlic clove.

• 6

  In a small bowl, combine the diced pineapple, minced garlic, and red pepper flakes to create the spicy glaze.

• 7

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

• 8

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil and sear the steak for 3 to 4 minutes per side.

• 9

  Add the pineapple mixture to the pan during the last minute of cooking to warm it through and lightly caramelize the fruit.

• 10

  Toast the sourdough bread until golden, then let the steak rest for 5 minutes before slicing and serving with the roasted vegetables.