NUTRITION

SERVINGS

INGREDIENTS

4 oz top sirloin steak

1 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 cup cremini mushrooms

1 clove garlic

2 tbsp full-fat coconut milk

1 tsp dijon mustard

1 cup asparagus

1 tsp ghee

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the pan is shimmering and very hot.

• 3

  Place the steak in the skillet and sear for 4 to 5 minutes per side for medium-rare, then transfer to a plate to rest.

• 4

  In the same skillet, add the ghee and the sliced cremini mushrooms, sautéing until they are golden brown and tender.

• 5

  Add the minced garlic and the asparagus spears to the pan, cooking for 3 to 4 minutes until the asparagus is bright green and crisp-tender.

• 6

  Lower the heat to medium-low and stir in the full-fat coconut milk and Dijon mustard, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

• 7

  Once the sauce has thickened slightly, slice the steak against the grain and serve immediately topped with the creamy mushroom sauce and the asparagus.