NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed top sirloin steak

1 cup Cubed sweet potato

1.5 cups Halved Brussels sprouts

0.75 tbsp Extra virgin olive oil

2 cloves Minced 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 (200°C).

• 2

  On a large parchment-lined baking sheet, toss the cubed sweet potatoes and halved Brussels sprouts with 0.5 tbsp of olive oil and half of the salt and pepper.

• 3

  Spread the vegetables in a single layer and roast for 20-25 minutes, flipping halfway through, until the potatoes are tender and the sprouts are golden brown.

• 4

  While the vegetables roast, season the steak on both sides with the remaining salt and pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 7

  During the final minute of cooking, add the minced garlic, rosemary, and thyme to the skillet, tilting the pan to spoon the infused oil over the steak repeatedly.

• 8

  Remove the steak from the pan and let it rest for 5 minutes to lock in the juices before slicing against the grain.

• 9

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