Name: Steak with red potatoes and broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz beef top sirloin steak, patted dry; 6 oz red potatoes, diced into 1-inch pieces; 5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 3/4 tsp dried rosemary; 1/2 cup water

Nutrition

Per serving

543 calories

Protein: 51g; 36% of calories
Carbs: 42g; 30% of calories
Fat: 21g; 34% of calories

Ingredients

9 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, rosemary, and one-third of the salt. Spread in a single layer and roast for 20 to 25 minutes until golden and tender.
While the potatoes roast, season the steak on all sides with half of the remaining salt and all of the black pepper.
Heat a 12-inch cast iron skillet over medium-high heat. Place the steak in the dry pan and cook for 4 minutes. Flip the steak and add the garlic to the pan. Cook for 3 to 4 minutes more until it reaches your desired doneness. Remove the steak to a board to rest for 5 minutes. Done when browned on the outside and warm in the center, 145°F.
While the steak rests, bring the water to a boil in a small pot. Place the broccoli in a steamer basket over the water, cover, and steam for 5 to 6 minutes until tender. Season with the remaining salt.
Slice the rested steak against the grain. Plate the steak alongside the roasted potatoes and steamed broccoli.

Nutrition

Ingredients

Instructions

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