NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

4 oz Yukon Gold potatoes

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Wash and dice the Yukon Gold potatoes into 1/2-inch cubes.

• 3

  In a bowl, toss the potatoes with half of the olive oil and a pinch of the salt and pepper.

• 4

  Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy.

• 5

  While potatoes roast, pat the steak dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil.

• 7

  Once the skillet is hot, sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 8

  In the final minute of searing, add the minced garlic and fresh rosemary to the pan to infuse the steak with flavor.

• 9

  Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes.

• 10

  Add the asparagus spears to the same hot skillet and sauté for 3-4 minutes until tender-crisp and bright green.

• 11

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