Name: Sirloin steak and sweet potato hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz sirloin steak, cut into 1-inch cubes; 1 1/4 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 3.5 oz asparagus, trimmed and cut into 2-inch pieces; 1 tsp olive oil; 1 tbsp lemon juice; 1/4 tsp lemon zest; 1 tbsp fresh parsley, chopped; 1/4 tsp garlic powder; 3/4 tsp salt; 1/4 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with two thirds of the olive oil, half the salt, half the pepper, and all of the garlic powder. Spread them in a single layer and roast for 15 minutes.
In a small bowl, toss the asparagus with half of the remaining oil. Add the asparagus to the pan with the potatoes. Roast for 10 minutes more until the potatoes are tender and the asparagus is bright green and slightly charred.
While the vegetables finish roasting, heat a 12-inch skillet over medium-high heat with the remaining oil. Season the steak cubes with the remaining salt and pepper. Add the steak to the hot skillet in a single layer. Cook for 2 minutes, flip, and cook for 2 minutes more. Done when browned and opaque in the center, 145°F.
Remove the pan from the oven. Add the roasted sweet potatoes and asparagus to the skillet with the steak. Add the lemon juice, lemon zest, and chopped parsley. Toss everything together to combine and serve.

Nutrition

Ingredients

Instructions

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