NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

150g Sweet Potato, cubed

1 cup Green Cabbage, shredded

1 tbsp Fresh Lime Juice

1/4 cup Fresh Cilantro, chopped

0.85 tbsp Avocado Oil

Mexican Spice Blend (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the avocado oil, cumin, chili powder, and a pinch of salt.

• 3

  Spread the sweet potatoes evenly on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

• 4

  While the potatoes roast, combine the shredded cabbage, lime juice, and chopped cilantro in a medium bowl to create the slaw.

• 5

  Season the sirloin steak generously on both sides with salt, pepper, and the remaining Mexican spices.

• 6

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

• 7

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 8

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

• 9

  Slice the steak against the grain and serve alongside the roasted sweet potatoes, topping the dish with the fresh cilantro-lime slaw.