Steak & Roasted Sweet Potato

Name: Steak & Roasted Sweet Potato
Cook time: 20 min
Total time: 20 min
Ingredients: 2 ribeye steaks (200g each) (200 g each); 2 sweet potatoes; 2 tbsp olive oil; Rosemary; 2 cups broccoli; Sea salt, pepper; Butter (optional)

20 minGluten-freeOvenMuscle preservationSteady energyBone densityHigh proteinMenstrual phase

Servings:

Ingredients

—Ribeye steaks — 2 pc, 200 g each
—Sweet potatoes — 2
—Olive oil — 2 tbsp
—Dried rosemary
—Broccoli — 180 g
—Sea salt, pepper
—Unsalted butter

Allergens

Contains dairy

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, supporting healthy red blood cell production and energy levels. Sweet potato's carbohydrates help replenish glycogen stores. Broccoli contains sulforaphane, a compound studied for supporting the body's own detoxification enzymes.

Sources

Women with highest non-haem iron intake show 30-40% lower PMS risk — Epidemiology, Harvard cohort, via ScienceDaily

Nutrition (per serving)

853

kcal

43.7g

protein

54.8g

fat

49g

carbs

fiber

Always check product labels for allergens.