NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

1 cup Yukon Gold potatoes

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

1 clove Garlic

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potatoes into half-inch cubes and place them in a bowl.

• 3

  Toss the potatoes with 0.25 tablespoons of olive oil, the dried rosemary, and half of the sea salt and black pepper.

• 4

  Spread the potatoes evenly on the baking sheet and roast for 20 to 25 minutes until golden and crispy on the edges.

• 5

  While the potatoes roast, pat the sirloin 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 0.25 tablespoons of olive oil.

• 7

  Once the skillet is shimmering, sear the steak for 3 to 4 minutes per side for medium-rare, adding the minced garlic to the pan during the final minute of cooking.

• 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

  While the steak rests, steam or lightly sauté the asparagus spears until they are tender-crisp and bright green.

• 10

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