NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

1 medium Russet potato

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.5 tsp Black pepper

1 cup Asparagus spears

1 whole Garlic clove

PREPARATION

• 1

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

• 2

  Cut the potato into even wedges and toss them in a bowl with 0.5 tablespoons of olive oil, half of the rosemary, and a pinch of salt and pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and crispy.

• 4

  Pat the steak dry with a paper towel and season both sides generously with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining 0.25 tablespoons of olive oil.

• 6

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, adding the smashed garlic clove and remaining rosemary to the pan during the last 2 minutes of cooking.

• 7

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes; meanwhile, add the asparagus to the same skillet and sauté for 3-4 minutes until tender-crisp.

• 8

  Slice the steak against the grain and serve immediately with the roasted potatoes and sautéed asparagus.