NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

4 oz Baby potatoes

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Halve the baby potatoes and trim the tough, woody ends from the asparagus spears.

• 4

  In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Rub two-thirds of the herb mixture over the top sirloin steak and toss the remaining third with the potatoes.

• 6

  Place the steak and potatoes on the baking sheet and roast for 15 minutes.

• 7

  Add the asparagus to the sheet, tossing lightly in the pan juices, and roast for an additional 10 minutes until the beef is medium-rare.

• 8

  Allow the beef to rest for 5 minutes before slicing it against the grain for maximum tenderness.