NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 cup Yukon gold potatoes

1 cup Asparagus

1 tsp Extra virgin olive oil

0.5 tsp Ghee

1 clove Garlic

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the Yukon gold potatoes into half-inch cubes and toss them with 1 tsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20 minutes until they start to turn golden.

• 4

  Trim the woody ends off the asparagus, toss with the remaining 1 tsp of olive oil, and add them to the baking sheet with the potatoes for the final 10 minutes of roasting.

• 5

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

• 6

  Heat a cast-iron skillet over medium-high heat until very hot, then sear the steak for 3-4 minutes per side for medium-rare.

• 7

  Reduce the heat to medium and add the ghee, minced garlic, and dried rosemary to the pan.

• 8

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic-herb ghee for 1 minute.

• 9

  Transfer the steak to a cutting board and allow it to rest for 5 minutes before slicing against the grain and serving with the roasted vegetables.