NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

1 cup Asparagus

1 tbsp Ghee

2 whole Garlic cloves

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet, tossing with a tiny drizzle of ghee (reserved from the tablespoon) and a pinch of salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Heat a cast-iron skillet over medium-high heat until very hot, then add the remaining ghee.

• 6

  Place the steak in the skillet and sear for 3-4 minutes on the first side without moving it to develop a golden-brown crust.

• 7

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

• 8

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic-herb ghee for another 3-4 minutes for medium-rare.

• 9

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

• 10

  Slice the steak against the grain and serve immediately alongside the roasted asparagus.