NUTRITION

SERVINGS

INGREDIENTS

4.75 oz grass-fed sirloin steak

1.5 cups asparagus spears

0 tbsp extra virgin olive oil

0 tbsp ghee

2 cloves garlic

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and trim the woody ends from the asparagus spears.

• 2

  Toss the asparagus with 0.25 tbsp of the olive oil, 0.05 tsp of the sea salt, and 0.05 tsp of the black pepper on a rimmed baking sheet.

• 3

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

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy cast-iron skillet over medium-high heat until it is shimmering and just starting to smoke.

• 6

  Carefully place the steak in the skillet and sear for 3 to 4 minutes per side to develop a deep, golden-brown crust.

• 7

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

• 8

  Tilt the skillet slightly and use a spoon to baste the steak with the melted garlic-herb ghee for 1 minute.

• 9

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