Name: Mediterranean beef and potato bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, diced into 1/2-inch cubes; 1 tsp extra virgin olive oil; 1 1/2 tsp dried basil; 3/4 tsp salt; 5 oz beef top sirloin steak, patted dry; 1/4 tsp garlic powder; 1 tsp dried oregano; 1 tsp lemon juice

Nutrition

Per serving

348 calories

Protein: 35g; 39% of calories
Carbs: 23g; 26% of calories
Fat: 14g; 34% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with the oil, dried basil, and half the salt. Spread them in a single layer and roast for 20 minutes until golden and tender.
While the potatoes roast, season the steak on both sides with the garlic powder, dried oregano, and the remaining salt.
Heat a 12-inch skillet over medium-high heat. Place the steak in the dry pan and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque in the center, 145°F.
Remove the steak from the pan and let it rest for 5 minutes, then slice against the grain. Drizzle the lemon juice over the sliced beef and serve alongside the roasted potatoes.

Nutrition

Ingredients

Instructions

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