Name: Sirloin steak with roasted potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch wedges; 5 oz broccoli florets, cut into bite-size pieces; 1 1/2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder

Nutrition

Per serving

453 calories

Protein: 44g; 37% of calories
Carbs: 34g; 29% of calories
Fat: 18g; 34% of calories

Ingredients

7 items

6 oz beef top sirloin steak, patted dry
5 oz Yukon Gold potatoes, cut into 1-inch wedges
5 oz broccoli florets, cut into bite-size pieces
1½ tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, half the pepper, and half the garlic powder. Roast for 15 minutes.
Move the potatoes to one side of the pan. Add the broccoli florets to the other side and toss with the remaining olive oil, garlic powder, and a pinch of salt. Roast for 15 minutes more until the potatoes are tender and the broccoli is charred at the edges.
While the vegetables finish roasting, season the steak with the remaining salt and 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 and cook for 4 minutes more. Done when browned and firm to the touch, 145°F.
Transfer the steak to a cutting board and rest for 5 minutes. Slice the steak against the grain.

Nutrition

Ingredients

Instructions

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