Dinner
Sirloin Steak
Pan-seared sirloin with roasted asparagus, carrots, and sweet potato. Seeded from your original plan.
Your portion
Recipe yield4½ servingsWhat the full cooked recipe produces.
Your planned portion4½ servingsAssigned by Jordan for this meal slot.
Recipe yield: 4.5 servings. Your planned portion: all 4.5 servings, assigned by Jordan so this dinner delivers about 916 kcal toward your gain-weight target. A portion this size is only ever coach-assigned — never assume a multi-serving recipe is one portion.
Nutrition for your portion
916 kcal68g protein117g carbs20g fat
Full recipe (4½ servings): 916 kcal · 68P / 117C / 20F.
Contains dairy — your plan is dairy-free. See the swap note below.
Ingredients · scaled to 4½ servings
- 7½ oz Sirloin steaks · 225 g
- ½ tbsp Sunflower oil
- ¾ tsp Light butter · contains dairy — swap for olive oil to stay dairy-free
- 2 clove Garlic · left whole, bashed once
- 1½ sprig Thyme or rosemary · optional
- 3 cup Asparagus, trimmed · 405 g
- 2 large Carrot, sliced
- 2 cup Sweet potato, cubed
- ¾ tsp Salt
- ⅜ tsp Black pepper, freshly ground
Cooking instructions
- Pat the steaks dry with kitchen paper and season with salt and pepper.
- Heat the oil in a heavy-based frying pan over a high flame. When it shimmers, turn the heat down to medium-high and add the butter.
- Once the butter sizzles, lay the steaks in the pan and tuck the garlic and herbs in at the sides so the steak picks up their flavor.
- With tongs, sear and turn the steaks every 30 seconds to 1 minute to build an even brown crust.
- Rough timing: about 3 minutes total for rare, 4 to 5 minutes for medium, 7 to 8 minutes for well done. With a thermometer, the center should read 50 °C rare, 60 °C medium, 70 °C well done.
- Rest the steak briefly, then serve with the roasted vegetables.
Coach note: Seeded from your original plan. Swap the light butter for olive oil and this plate is fully dairy-free.