NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Top Sirloin Steak

1.2 cups Baby Potatoes

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

PREPARATION

• 1

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

• 2

  Dice the baby potatoes into bite-sized pieces and toss them with half of the olive oil, chopped rosemary, and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 25 minutes or until they are golden brown and crisp.

• 4

  While the potatoes roast, season the sirloin steak generously on both sides with salt and cracked black pepper.

• 5

  Heat a heavy cast-iron skillet over medium-high heat and add the remaining olive oil.

• 6

  Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board.

• 7

  In the same skillet, lower the heat slightly and add the minced garlic, sautéing for 30 seconds until fragrant.

• 8

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

• 9

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