NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 cup asparagus spears

0.5 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the sirloin steak completely dry with paper towels to ensure a proper sear, then season both sides evenly with sea salt and black pepper.

• 2

  Heat a heavy cast-iron skillet over medium-high heat and add the olive oil, swirling to coat the surface.

• 3

  Add the asparagus spears to the skillet and sauté for 4-5 minutes until they are bright green and tender-crisp, then remove them from the pan and set aside.

• 4

  Place the steak in the same hot skillet and sear undisturbed for 3-4 minutes to develop a golden-brown crust.

• 5

  Flip the steak and immediately reduce the heat to medium, adding the ghee, minced garlic, and chopped rosemary to the pan.

• 6

  Tilt the skillet slightly so the melting ghee pools with the garlic and rosemary, then use a large spoon to continuously baste the steak for 1-2 minutes.

• 7

  Remove the steak from the skillet when it reaches your desired doneness and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 8

  Serve the sliced steak alongside the sautéed asparagus, drizzling any remaining garlic butter from the pan over the top.