Sirloin Steak, Coconut Sweet Potatoes, & Garden Salad

Sirloin Steak is a versatile protein that lends itself to a variety of cooking methods. Sirloin is naturally LOW in fat and HIGH in flavor. Paired alongside a garden salad and vibrant sweet potatoes (boasting a hint of coconut), this meal is colorful and bursting with all the things we love about Summer!

Pro Tip: to increase tenderness, pierce steaks with a fork before seasoning and grilling.

Ingredients:

• 2 (4 oz) beef sirloin steaks, with visible fat removed
• 1 tsp sea salt
• 1 tsp black pepper
• 1 large sweet potato
• 14 oz mixed green or romaine lettuce
• 2 oz red cabbage
• 2 Tbsp coconut oil

Instructions:

1. Trim sirloin steaks of any visible fat. Pierce with a fork to tenderize the meat before seasoning with salt and pepper.
2. Set aside to let steaks come to room temperature before grilling.
3. Meanwhile, peel and chop a sweet potato into bite-sized pieces.
4. Wrap sweet potato in tin foil with 2 Tbsp of coconut oil and a dash of sea salt and pepper.
5. Place the sweet potato foil packet on the grill.
6. While the sweet potato is cooking, place steaks on a hot grill or griddle pan (medium-high heat). Cook approximately 7 minutes per side to achieve a medium-well, lightly pink center. For a well-done steak, simply cook for 9 minutes per side.
7. Remove steaks from the grill and place under tin foil to rest until you are ready to serve. This allows the steak to reabsorb its juices and flavor.
8. Remove sweet potatoes from the grill and open the foil to allow them to slightly cool.
9. Prepare salad by roughly chopping the lettuce and tossing with cabbage.
10. Dress salad with a squeeze of fresh lemon juice and serve.

Servings: 2

One Serving Replaces: 1 protein serving, 1 vegetable serving, 1 carbohyrdrate serving, 1 healthy fat serving