NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 medium Yellow potato

2 tsp Extra virgin olive oil

2 cloves Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the yellow potato into uniform wedges and toss them in a bowl with 1 tsp of olive oil and half of the sea salt and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 25-30 minutes, flipping 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 remaining sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining 1 tsp of olive oil until just shimmering.

• 6

  Place the steak in the hot skillet and sear for 4-5 minutes on the first side to develop a deep brown crust.

• 7

  Flip the steak and add the smashed garlic cloves and fresh rosemary sprig to the pan, tilting the skillet to spoon the infused oil over the meat.

• 8

  Cook for another 3-4 minutes for medium-rare, then remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.

• 9

  Serve the sliced steak alongside the roasted potato wedges.