NUTRITION

SERVINGS

INGREDIENTS

4.25 oz top sirloin steak

12 oz asparagus spears

1 tbsp extra virgin olive oil

1 tsp ghee

2 cloves garlic cloves

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 toss them on the baking sheet with half of the olive oil and a pinch of salt.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly browned.

• 4

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

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes without moving it to develop a deep crust.

• 7

  Flip the steak and add the ghee, smashed garlic cloves, and the rosemary sprig to the pan.

• 8

  Tilt the pan slightly and use a spoon to continuously pour the melting garlic-herb ghee over the steak for the final 2-3 minutes of cooking.

• 9

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

• 10

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