NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1 medium Yukon gold potato

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and dice the Yukon gold potato into half-inch cubes.

• 2

  Toss the potato cubes on a baking sheet with 0.5 tbsp of olive oil, half the sea salt, half the black pepper, and the fresh rosemary.

• 3

  Roast the potatoes for 20-25 minutes, tossing halfway through, until the edges are golden and crispy.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 7

  While the steak rests, steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

• 8

  Slice the steak against the grain and serve immediately alongside the roasted potatoes and steamed asparagus.