Name: Sirloin steak with sweet potato
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry; 2 medium sweet potatoes, scrubbed and pierced with a fork; 5 oz broccoli florets, cut into bite-sized pieces; 2 cloves garlic, thinly sliced; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup water

Nutrition

Per serving

626 calories

Protein: 46g; 29% of calories
Carbs: 70g; 43% of calories
Fat: 20g; 28% of calories

Ingredients

8 items

6 oz beef top sirloin steak, patted dry
2 medium sweet potatoes, scrubbed and pierced with a fork
5 oz broccoli florets, cut into bite-sized pieces
2 cloves garlic, thinly sliced
2 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
½ cup water

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. Place the sweet potato on a baking sheet and roast for 45 minutes until completely tender when pierced with a knife.
Season the steak on both sides with half the salt and the black pepper. Prepare the broccoli and garlic while the potato finishes roasting.
Bring water to a boil in a pot with a steamer basket. Add the broccoli and sliced garlic, cover, and steam for 6 to 8 minutes until vibrant green and tender. Season with a pinch of salt.
Heat the olive oil in a cast iron skillet over medium-high heat. Once 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 warm in the center, 145°F.
Remove the steak from the pan and let it rest. Slice the baked sweet potato open. Serve the steak alongside the sweet potato and garlic broccoli.

Nutrition

Ingredients

Instructions

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