Steak, Roasted Potato Salad + Crispy Shaved Brussels

Makes 4 servings

Ingredients:

• 4 steaks of choice (around 5oz each) — you can use any kind of protein

• 8 Yukon gold potatoes

• 2 tbsp avocado oil

• 1/2 cup plain Greek yogurt

• 2 tsp Worcestershire sauce

• 2 tsp Dijon mustard

• pink salt, pepper to taste

• 1 tsp thyme

• 1 tbsp smoked paprika

• 16 oz brussel sprouts, cut off stems and slice to create shavings

• 1/4 cup parmesan

Instructions:

Preheat oven to 400F. Cut potatoes into small cubes. Drizzle 1 tbsp avocado oil on top and season with pink salt, pepper, smoked paprika nd massage around until well covered. On another sheet pan, place shaved brussels and drizzle with 1 tbsp avocado oil, pink salt and pepper and toss. Spread out and sprinkle with parmesan. Bake brussels for 10-15 minutes and toss. Bake potatoes for 15-20 minutes or until tender and browned. Meanwhile, season steaks with pink salt and pepper and cook in a skillet with avocado oil on medium high heat for 2 minutes on each side or until desired level.

Nutrition | 1 serving (5oz sirloin steak, 1/4 potato mixture, 1/4 brussels) — calories: 574, protein: 36g, carbs: 65g, fat: 18g, fiber: 10g