Steak & Roasted Sweet Potato
20 minGluten-freeOvenMuscle preservationSteady energyBone densityHigh proteinMenstrual phase
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
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.
Nutrition (per serving)
728
kcal
38.4g
protein
50.9g
fat
31.7g
carbs
6g
fiber