NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed top sirloin steak

1 medium russet potato

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Wash the russet potato and dice it into small, uniform 1/2-inch cubes to ensure even cooking.

• 2

  Dice the red bell pepper and yellow onion into similar sized pieces, and finely chop the fresh parsley.

• 3

  Cut the sirloin steak into bite-sized cubes, removing any excess fat, and season with half of the salt, pepper, and garlic powder.

• 4

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

• 5

  Add the potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and develop a crispy golden crust.

• 6

  Push the potatoes to the side of the pan and add the steak cubes, searing them for 2-3 minutes until browned on all sides.

• 7

  Add the bell peppers and onions to the pan, stirring everything together with the remaining seasonings.

• 8

  Sauté for another 4-5 minutes until the vegetables are tender-crisp and the steak is cooked to your preferred level of doneness.

• 9

  Garnish with fresh parsley and serve immediately while hot and fragrant.