NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1.5 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the asparagus spears with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Roast the asparagus in the oven for 12-15 minutes until tender and the tips are slightly charred.

• 4

  While the asparagus roasts, pat the steak 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 begins to shimmer.

• 6

  Carefully place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 7

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

• 8

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

• 9

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

• 10

  Drizzle the roasted asparagus with fresh lemon juice and serve immediately alongside the sliced steak.