NUTRITION

SERVINGS

INGREDIENTS

5 oz grass-fed striploin steak

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, pat the striploin steak dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the smashed garlic cloves and rosemary to the pan during the final 2 minutes.

• 7

  Tilt the pan slightly to spoon the herb-infused oil over the steak as it finishes cooking.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain and serving with the roasted asparagus.