NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Olive oil

1 tsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

0.5 tsp Lemon juice

PREPARATION

• 1

  Pat the sirloin steak completely dry with paper towels and season both sides generously with sea salt and black pepper.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the steak in the skillet and sear for 4-5 minutes without moving it to develop a deep, golden-brown crust.

• 4

  Flip the steak and continue to cook for another 3-4 minutes.

• 5

  Reduce the heat to medium and add the ghee, minced garlic, rosemary, and thyme to the side of the pan.

• 6

  Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melting herb-infused ghee for the final minute of cooking.

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 8

  While the steak rests, add the trimmed asparagus to the same hot skillet and sauté in the remaining pan drippings for 3-4 minutes until tender-crisp and slightly charred.

• 9

  Finish the asparagus with a squeeze of fresh lemon juice and serve immediately alongside the sliced sirloin.