Makes 2 Servings
Macros: 538 Cal, Fat 35g, Carbs 30g, Fibre 4g, Protein 26g
2 cups Mini Potatoes (halved)
1 Red Bell Pepper (chopped)
227 grams Top Sirloin Steak (cut into 1-inch cubes)
1 tbsp Avocado Oil
1/2 tsp Sea Salt
2 tbsps Butter (melted)
1 tbsp Chives (finely chopped)
Preheat oven to 400°F (204°C). Line a baking sheet with aluminum foil.
In a large bowl, mix together the potatoes, peppers, steak and avocado oil. Transfer to the baking sheet in a single layer and season with salt. Bake for 30 minutes or until steak is cooked and potatoes are tender.
Divide the steak, potatoes and peppers onto plates.
Combine the melted butter and chives. Drizzle overtop the steak and enjoy!
Leftovers: Refrigerate in an airtight container up to 3 days. Reheat in the microwave or in a skillet.
No Butter: Use ghee, oil or omit completely.
No Red Bell Pepper: Use cherry tomatoes, eggplant or any other veggies instead.