Name: Pan-Seared Steak with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Top sirloin steak; 1 tbsp Avocado oil; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 cup Red onion; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried thyme

Ingredients

9 items

6 oz Top sirloin steak
1 tbsp Avocado oil
1 cup Broccoli florets
1 cup Red bell pepper
½ cup Red onion
½ tsp Sea salt
¼ tsp Black pepper
½ tsp Garlic powder
½ tsp Dried thyme

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the broccoli florets, sliced red bell pepper, and red onion wedges with 0.5 tbsp of avocado oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 18 minutes until tender and slightly charred at the edges.
While the vegetables roast, pat the steak dry with paper towels and season both sides with the remaining sea salt, black pepper, garlic powder, and dried thyme.
Heat a heavy cast-iron skillet over medium-high heat with the remaining 0.5 tbsp of avocado oil until the oil is shimmering and just starting to smoke.
Carefully place the steak in the hot skillet and sear for 3 to 4 minutes per side for a medium-rare internal temperature.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain and serving with the roasted vegetables.

Nutrition

Ingredients

Instructions

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