NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 medium Yukon gold potato

0.5 tbsp Avocado oil

1 tsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh arugula

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Cut the Yukon gold potato into small, uniform wedges and place them in a mixing bowl.

• 3

  Toss the potatoes with avocado oil, half of the sea salt, and half of the black pepper until evenly coated.

• 4

  Spread the potatoes on the baking sheet in a single layer and roast for 20-25 minutes until they are golden and crispy.

• 5

  Pat the sirloin steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and add the ghee.

• 7

  Sear the steak for 3-4 minutes per side for medium-rare, adding the smashed garlic cloves and the rosemary sprig to the pan during the last 2 minutes of cooking.

• 8

  Tilt the pan slightly and use a spoon to baste the steak with the melted garlic-herb ghee.

• 9

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

• 10

  Serve the sliced steak and crispy potatoes over a bed of fresh arugula tossed with the lemon juice.