Name: Pan-Seared Steak with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz grass-fed top sirloin steak; 1 cup sweet potato; 1 cup asparagus; 1 tsp avocado oil; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp fresh parsley

Ingredients

9 items

5 oz grass-fed top sirloin steak
1 cup sweet potato
1 cup asparagus
1 tsp avocado oil
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp fresh parsley

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss with 0.5 tsp olive oil and a pinch of salt and pepper on the baking sheet.
Roast the sweet potatoes for 15 minutes, then move them to one side of the pan and add the trimmed asparagus to the other side.
Drizzle the asparagus with the remaining 0.5 tsp olive oil and roast everything for an additional 10 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables roast, pat the steak dry with a paper towel and season both sides evenly with salt, pepper, and garlic powder.
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 3 to 4 minutes per side for a medium-rare finish.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to ensure a succulent texture before slicing.
Serve the sliced steak alongside the roasted vegetables and garnish with finely chopped fresh parsley.

Nutrition

Ingredients

Instructions

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