NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 3

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

• 4

  While the vegetables roast, pat the steak dry with paper towels and season both sides generously with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of 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 to 4 minutes per side for medium-rare, adding the smashed garlic cloves, rosemary, and thyme to the pan during the final 2 minutes.

• 7

  Tilt the pan slightly and use a spoon to baste the steak with the herb-infused oil as it finishes cooking.

• 8

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes to lock in the juices.

• 9

  Slice the steak against the grain and serve alongside the roasted asparagus with a bright squeeze of fresh lemon juice over everything.