NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.5 medium Russet potato

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary, chopped

1 sprig Fresh rosemary

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the russet potato into even wedges and place them in a bowl.

• 3

  Toss the potatoes with half of the olive oil, the chopped rosemary, garlic powder, and a pinch of salt and pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.

• 5

  While the potatoes roast, pat the sirloin steak dry with paper towels 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 pan and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 8

  During the last 2 minutes of cooking, add the smashed garlic cloves and the whole rosemary sprig to the pan, tilting the skillet to spoon the aromatic oil over the steak.

• 9

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 10

  Slice the steak against the grain and serve immediately alongside the hot rosemary garlic wedges.