Recipe: Seared Sirloin, Roasted Potatoes and Chopped Spinach Salad

This meal might seem like its’s for a special occasion, but we think it’s perfect for any day of the week. make. Steak, potatoes, and spinach combine for a satiating and nutritious meal that will make you feel like a million bucks (without costing a million bucks).


Seared Sirloin, Roasted Potatoes and Chopped Spinach Salad

Original # of Servings: 1

Total Time: 57 minutes

Active Time: 20 minutes


  • sirloin steak – 6 ounce
  • salt – 1/8 teaspoon
  • black pepper – 1/2 teaspoon
  • garlic powder – 1/4 teaspoon
  • onion powder – 1/4 teaspoon
  • extra virgin olive oil – 2 1/3 tablespoon
  • basil – 1/4 teaspoon
  • cooking spray
  • baby spinach – 2 ounce
  • potato – 6 ounce
  • dried thyme – 1/2 teaspoon
  • sunflower seeds – 1 tablespoon
  • lemon juice – 1 teaspoon


  1. Preheat oven to 425.
  2. Wash potatoes and dice into bite-size pieces.
  3. Toss potatoes in a mixing bowl with olive oil, thyme, basil, and black pepper.
  4. On a foil-lined baking sheet, spray with cooking spray and add potatoes. Bake for 45 minutes or until crispy.
  5. Preheat oven to 425.
  6. Season steak on both sides.
  7. Set olive oil in a pan on medium-high heat.
  8. Sear steak for 2.5 minutes per side
  9. Transfer steak to a foil-lined baking sheet; bake for 10 minutes or until it reaches desired level of doneness.
  10. After removing steak from oven, wait 3 minutes to slice so it retains its moistness.
  11. Season with salt to finish.
  12. To prepare the salad, start by washing spinach in cold water.
  13. Add spinach to bowl and chop well.
  14. Drizzle with olive oil and lemon juice; mix well.
  15. Top with sunflower seeds.

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