Steak with Parmesan Butter, Sweet Potato Fries & Sauteed Spinach

Ingredients

• 2 large garnet sweet potatoes sliced into wedges

• Olive oil

• Sea salt

• ½ stick unsalted butter, softened

• ¼ cup grated parmesan cheese

• 1 clove garlic, finely chopped

• 1 ½ lbs flank, skirt or hanger steak; tenderized

• 1 container of fresh baby spinach

Procedure

Heat oven to 450 degrees. Toss sweet potatoes with 2T olive oil and sprinkle with sea salt. Bake on parchment paper on a rimmed baking sheet for about 30 minutes. Combine butter, garlic and ¼ tsp ground pepper and set aside. Heat 1T olive oil in a large skillet over medium high heat.  Season the steak with salt and pepper. Cook for 4-5 minutes per side until cooked, but still pink on the inside. Let it rest on a cutting board for 5 minutes before slicing. Add the spinach to the skillet, tossing for about a minute until slightly wilted. Slice the steak and drizzle the parmesan butter on top. Serve with sweet potatoes and spinach. 

~30g protein