This recipe, developed by Fit Farm’s own Chef Corey Boville, feels indulgent, tastes delicious, and won’t break the calorie bank. Perfect for a Friday night dinner at home, perhaps paired with a glass of Cabernet, white or red.
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1 lb. sirloin steak, cut into 3-4 oz. pieces
½ cup parmesan, grated
1 cup eggplant, cubed
1 cup zucchini, cubed
1 cup squash, cubed
1 cup red bell pepper, chunked into bite-sized pieces
1 lime, zested and juiced
2 cups red potatoes, cubed
1 tbsp. garlic, minced
2 tbsp. balsamic vinaigrette
1 cup olive oil
1 can pepper in adobo sauce
2 tbsp. adobo Sauce (from can)
Salt and black pepper, to taste
In a small bowl, combine the lime juice, garlic, oregano, cumin, chilis, and adobo sauce. Mix well to combine.
Season meat with salt and pepper. Place steaks into a large Ziploc bag with adobo marinade. Seal tightly and shake to coat. Refrigerate for at least 2 hours, shaking occasionally.
Preheat oven to 425 F.
Combine sweet potatoes with 2 tbsp. oil, salt, and pepper. Place on baking pan and cover tightly with tin foil. Bake at 425 F for 30 minutes or until tender.
Combine all vegetables, parmesan, balsamic vinegar, 2 tbsp. olive oil, salt, and black pepper. Place in a single layer on the baking sheet.
Place in oven at 425 F and roast uncovered for 20 minutes.
Serve each individual 4 oz. of sirloin steak, 1 cup of balsamic-tossed vegetables, and ¼ cup roasted red potatoes.
If you would like to prepare and store all the ingredients in the morning that is preferable, especially to marinade the sirloin to get the best flavor! If you decide to store the reds ahead of time, ensure you place in cold water and refrigerate to prevent premature browning.
Cook time: 40 minutes | Serves 4