NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

0.5 tbsp Ghee

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 bunch Asparagus

0.5 tbsp Extra Virgin Olive Oil

0.5 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a baking sheet.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Toss the asparagus with the extra virgin olive oil and half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 5

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

• 6

  Heat a heavy cast-iron skillet over medium-high heat until very hot, then sear the steak for 4-5 minutes per side for medium-rare.

• 7

  During the last 2 minutes of searing, add the ghee, smashed garlic cloves, rosemary, and thyme to the skillet.

• 8

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

• 9

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

• 10

  Serve the sliced steak alongside the roasted asparagus, drizzling any remaining pan juices over the meat.