NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed sirloin steak

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tsp ghee

2 cloves garlic

1 sprig fresh rosemary

1 sprig fresh thyme

4 oz baby potatoes

1 cup asparagus spears

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F. Halve the baby potatoes and toss them on a baking sheet with a light drizzle of oil, garlic powder, and a pinch of salt. Roast for 20-25 minutes until the skins are crispy and the insides are tender.

• 2

  While potatoes roast, pat the sirloin steak completely dry with paper towels to ensure a perfect sear, then season both sides generously with sea salt and black pepper.

• 3

  Heat a heavy cast-iron skillet over medium-high heat with the avocado oil until it begins to shimmer and just starts to smoke.

• 4

  Carefully place the steak in the hot skillet. Sear undisturbed for 3-4 minutes to develop a deep, caramelized brown crust.

• 5

  Flip the steak and immediately add the ghee, smashed garlic cloves, rosemary, and thyme to the pan.

• 6

  Tilt the skillet slightly so the melted ghee pools with the aromatics. Use a large spoon to continuously baste the steak with the hot herb-infused fat for another 3 minutes for medium-rare.

• 7

  Transfer the steak to a wooden cutting board and let it rest for at least 8 minutes to allow the juices to redistribute.

• 8

  While the steak rests, toss the asparagus spears into the same hot skillet with the remaining pan drippings. Sauté for 3-4 minutes until bright green and tender-crisp.

• 9

  Slice the rested steak against the grain and serve alongside the roasted potatoes and sautéed asparagus.