NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

8 oz asparagus

1 tbsp ghee

2 cloves garlic

1 sprig fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Toss with half of the sea salt and black pepper, and a tiny drizzle of melted ghee if desired.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the vegetables roast, pat the steak dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat until very hot. Place the steak in the dry pan and sear for 3-4 minutes per side for medium-rare.

• 6

  Reduce the heat to medium and add the ghee, smashed garlic cloves, and the rosemary sprig to the pan.

• 7

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic-herb ghee for 1-2 minutes.

• 8

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 9

  Serve the sliced steak alongside the roasted asparagus, drizzling any remaining pan juices over the meat.