NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  While the vegetables roast, season the sirloin steak on both sides with the remaining sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil until shimmering.

• 6

  Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare, adding the smashed garlic cloves to the pan during the final 2 minutes to infuse the oil.

• 7

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

• 8

  Slice the steak against the grain and serve alongside the roasted asparagus with a fresh squeeze of lemon juice over the top.