Beyond Your Scale

One Pan Steak, Asparagus & Mushrooms
10 minutes
 Extra Virgin Olive Oil
(divided)
 Top Sirloin Steak
 Sea Salt (divided)
 Asparagus (woody ends
trimmed)
 Cremini Mushrooms (sliced)
566
36g
Saturated
14g
9g
Fiber
4g
51g
 Refrigerate in an airtight container for up to three days.
 Serve with garlic butter sauce, chimichurri, salsa or caramelized
onions.
Heat half the oil in a skillet over medium-high heat. Season both sides of the
steak with half of the sea salt.
Add the steak to the skillet and cook for about two minutes per side, or until it
has reached your desired doneness. Set aside and let rest for at least five
minutes before cutting into slices.
Reduce the heat to medium and add the remaining oil to the skillet. Cook the
asparagus and mushrooms for about five minutes, or until cooked through
seasoning with the remaining salt.
Divide the asparagus, mushrooms, and steak slices onto plates. Enjoy!
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