NUTRITION

SERVINGS

INGREDIENTS

5.5 oz sirloin steak

1 cup mini potatoes

0.5 tbsp extra virgin olive oil

2 cup spring mix

1 tbsp balsamic vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and slice the mini potatoes into halves or quarters so they are bite-sized.

• 2

  Toss the potatoes on a parchment-lined baking sheet with 0.5 tbsp of olive oil, garlic powder, and a pinch of the salt and pepper.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and fork-tender.

• 4

  While potatoes roast, season the sirloin steak with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and sear the steak for 3-5 minutes per side, depending on thickness, until it reaches your preferred doneness.

• 6

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing into thin strips.

• 7

  In a small jar or bowl, whisk together the remaining 0.5 tbsp olive oil, balsamic vinegar, and Dijon mustard to create the dressing.

• 8

  Place the spring mix in a large serving bowl, top with the warm roasted potatoes and steak strips, then drizzle with the balsamic vinaigrette and serve immediately.