Name: Sirloin steak and roasted broccoli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry; 7 oz broccoli florets, cut into bite-size pieces; 6 oz Yukon Gold potato, scrubbed and pierced with a fork; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

496 calories

Protein: 44g; 34% of calories
Carbs: 43g; 33% of calories
Fat: 19g; 33% of calories

Ingredients

7 items

6 oz beef top sirloin steak, patted dry
7 oz broccoli florets, cut into bite-size pieces
6 oz Yukon Gold potato, scrubbed and pierced with a fork
2 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
¼ tsp garlic powder

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Place the potato directly on the oven rack and bake for 45 to 50 minutes until tender when pierced with a knife.
While the potato bakes, on a half-sheet pan, toss the broccoli with half the olive oil, half the salt, half the black pepper, and the garlic powder. Spread in a single layer and roast for 15 to 20 minutes until the edges are charred. Done when edges are charred and stalks are tender.
While the broccoli roasts, season the steak on both sides with the remaining salt and black pepper. Heat a 12-inch skillet over medium-high heat with the remaining oil. When the oil is shimmering, add the steak and cook for 4 minutes. Flip and cook for 3 to 4 minutes more. Done when browned on the outside and reaches 145°F.
Transfer the steak to a cutting board and let it rest for 5 minutes. Split the baked potato open and serve alongside the steak and roasted broccoli.

Nutrition

Ingredients

Instructions

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