Seared Sirloin with Roasted Sweet Potato and Garlic Spinach

Why it works

Beef sirloin is a leucine-dense complete protein and one of the richest natural dietary sources of creatine (roughly 2-2.5g per pound of raw meat), the compound that replenishes phosphocreatine for high-intensity contractions. Roasted sweet potato supplies the low-glycemic carbohydrate that refills muscle glycogen after training, while the magnesium in spinach and pumpkin seeds supports the ATP-dependent steps of muscle contraction and recovery.

Ingredients

• 400g lean top sirloin steak (about 2 steaks)
• 400g sweet potato, peeled and cut into 2cm cubes
• 200g fresh spinach
• 30g raw pumpkin seeds
• 2 cloves garlic, thinly sliced
• 1 tbsp olive oil
• 10g butter
• 1/2 tsp smoked paprika
• Salt and black pepper to taste

Method

1. Heat oven to 220C (425F). Toss sweet potato cubes with 1/2 tbsp olive oil, smoked paprika, salt and pepper, spread on a tray and roast 25-30 minutes until caramelized, turning once.
2. Pat the sirloin dry and season generously with salt and pepper. Let it come toward room temperature while the potatoes roast.
3. Toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes until they pop and smell nutty, then set aside.
4. Heat the remaining 1/2 tbsp olive oil in a heavy skillet over high heat. Sear the steaks 3-4 minutes per side for medium-rare, then rest on a board for 5 minutes.
5. In the same pan, lower heat to medium, melt the butter, add the garlic for 30 seconds, then wilt the spinach for 2 minutes with a pinch of salt.
6. Slice the rested steak against the grain. Plate over the sweet potato and spinach and scatter with toasted pumpkin seeds.