Steak & Roasted Sweet Potato
20 minBone densityHigh proteinSteady energyGluten-freeMuscle preservationOvenMen 35+
Servings:
2
·
Ingredients
- —2 Ribeye steak, raw
- —2 Sweet potato, raw
- —2 tbsp Olive oil
- —Rosemary, dried
- —2 cup Broccoli, raw
- —Sea salt, pepper
- —Butter, unsalted
Method
- 01Preheat the oven to 220°C. Cut the sweet potato into wedges about 2cm thick, spread on a baking tray, drizzle with oil and season with salt. Roast for 25 minutes, turning halfway — the wedges should be soft inside and golden outside.
- 02Place the broccoli in a steamer basket over boiling water, cover and steam for 5 minutes. The broccoli should keep its bright green colour and a slight crunch.
- 03Heat a pan until smoking hot. Sear the steak for 3–4 minutes per side for medium-rare. Transfer to a board and rest for 5 minutes loosely covered with foil — this lets the juices redistribute evenly.
- 04Slice the steak across the grain. Serve alongside the sweet potato wedges and broccoli. Add a sprig of rosemary and a knob of butter directly onto the hot meat.
Why this works
Red meat provides heme iron, zinc and B12 — all support testosterone and red blood cells; sweet potato carbs replenish glycogen; broccoli sulforaphane supports detoxification.
Nutrition (per serving)
728
kcal
38.4g
protein
50.9g
fat
31.7g
carbs