NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Beef Sirloin Steak

1.5 cups Cauliflower florets

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 tsp Dried Rosemary

Salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets with half of the olive oil, dried rosemary, salt, and pepper on the prepared baking sheet.

• 3

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

• 4

  While the cauliflower roasts, season the sirloin steak generously with salt and pepper on both sides.

• 5

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

• 6

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep it juicy.

• 8

  In the same skillet used for the steak, add the minced garlic and sauté for 30 seconds until fragrant.

• 9

  Add the fresh spinach to the skillet and toss constantly until just wilted, then remove from heat immediately.

• 10

  Slice the steak against the grain and serve alongside the roasted cauliflower and sautéed spinach.