Name: Grilled eye of round with potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef eye of round steak, 1-inch thick, patted dry; 1 1/4 medium sweet potatoes, cut into 1-inch cubes; 5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 cup water

Nutrition

Per serving

483 calories

Protein: 47g; 38% of calories
Carbs: 45g; 37% of calories
Fat: 14g; 25% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Toss the sweet potato cubes with two-thirds of the olive oil and a pinch of salt on a sheet pan. Roast for 25 minutes until tender and browned.
While the potatoes roast, preheat a grill or grill pan to medium-high heat. Season the beef with half the salt and all the black pepper. Place the steak on the grill and cook for 5 minutes. Flip and cook for 4 minutes more. Done when browned and opaque in the center, 145°F.
In a small pot, bring the water to a boil. Place a steamer basket inside with the broccoli and minced garlic. Cover and steam for 5 to 6 minutes until the broccoli is bright green and tender. Done when bright green and tender.
Let the steak rest for 5 minutes. Toss the steamed broccoli with the remaining olive oil and a pinch of salt. Plate the steak alongside the roasted potatoes and broccoli.

Nutrition

Ingredients

Instructions

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