Pan-Seared Lean Beef Top Round with Roasted Vegetables

Ingredients

• 200g Raw broccoli
• 150g Raw mature carrots
• 150g Green asparagus, raw
• 197g Beef top round roast, raw

Method

1. 1Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly spray with cooking spray.
2. 2Prepare the vegetables: Wash and cut the broccoli into florets (about 200g prepared). Peel the carrots and cut into 1/4-inch rounds or sticks (150g). Trim the asparagus and cut into 2-inch pieces (150g). Toss all vegetables together in a bowl.
3. 3Season the vegetables with salt, pepper, and a light spray of cooking spray (1-2 seconds). Spread them in a single layer on the prepared baking sheet. Place in the oven and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly browned at the edges.
4. 4While vegetables roast, prepare the beef steak (approximately 197g). Remove from refrigerator 10 minutes before cooking. Pat completely dry with paper towels and season generously with salt and black pepper on both sides.
5. 5Heat a stainless steel or cast-iron skillet over medium-high heat for 2-3 minutes until very hot. Do NOT use oil — the dry pan will create a perfect crust on the lean beef.
6. 6Place the beef steak in the hot pan and sear for 3-4 minutes without moving it. This develops a brown crust and locks in juices. Flip carefully and sear the other side for another 3-4 minutes for medium doneness (internal temp 130-135°F / 54-57°C). Adjust timing for your preferred doneness.
7. 7Remove the beef from the pan and place on a cutting board. Let rest for 5 minutes to allow juices to redistribute.
8. 8Check the vegetables — they should be done or nearly done. If they need more time, keep them in the oven until tender.
9. 9Slice the beef against the grain into strips (this makes it more tender). Arrange on a plate with the roasted vegetables.
10. 10Optional: Squeeze fresh lemon juice over the vegetables for flavor with zero additional calories. Serve immediately while hot.