Juicy seared sirlion is topped with a tangy sauce and served with cumin-spiced sweet potato and fresh broccolini.
Prep Time
10 minutes
Cook Time
30 minutes
Makes
4 servings
Serving Size
1 assembled meal
nutrition per serving Protein 44g / Carbohydrates 37g / Fiber 7g / Sugars 8g / Fat 25g / Calories 549
3 medium sweet potatoes, peeled and cubed, about 11⁄3lb (600g) in total
1 tbsp ground cumin
Salt and freshly ground black pepper
2 bunches broccolini
4 sirlion steaks, about 5oz (150g) each
1 tbsp coconut oil
1 tbsp arrowroot flour
1⁄2 cup cold water
1 tbsp tomato paste
1 tbsp apple cider vinegar
1
Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat. Cook for 10 minutes or until easily pierced with a fork. Drain the water and return potatoes to the pot. Sprinkle with cumin, salt, and pepper, and mash until seasonings are incorporated.
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2
In a pot with a steamer insert, steam the broccolini for 8 minutes, until bright green and crisp-tender.
3
Season steaks on both sides with salt and pepper. In a non-stick frying pan, melt the coconut oil over high heat. Add the steaks and cook for 3 to 4 minutes. Reduce heat to medium and cook for 3 to 4 minutes more. Flip the steaks, increase the heat to high, and cook for 3 to 4 minutes on the opposite side. Reduce heat to medium and cook for 3 to 4 minutes more. Remove pan from heat and let the steaks rest for 5 minutes, then transfer to a plate, leaving the juices in the pan.
4
In a small bowl, whisk together the arrowroot flour and cold water to make a slurry. In the same pan used for the steaks, stir the tomato paste and apple cider vinegar together with the pan juices, and bring to a boil over medium heat. Stir in the slurry, reduce the heat, and simmer for 3 minutes to form a sauce.
5
To assemble the meals, place 1 steak in each of 4 containers and divide the sweet potatoes, broccolini, and sauce evenly among the containers.