NUTRITION

SERVINGS

INGREDIENTS

5.5 oz beef sirloin steak

0.75 medium Yukon Gold potato

2 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 clove garlic

PREPARATION

• 1

  Dice the Yukon Gold potato into uniform 1/2-inch cubes to ensure they cook evenly and achieve maximum crispiness.

• 2

  Heat 1 teaspoon of ghee in a cast-iron skillet over medium-high heat, then add the potato cubes and a pinch of sea salt.

• 3

  Sauté the potatoes for 10-12 minutes, stirring occasionally, until they are golden brown and tender on the inside.

• 4

  While the potatoes cook, pat the sirloin steak dry with a paper towel and season both sides generously with the remaining sea salt and black pepper.

• 5

  Transfer the finished potatoes to a plate and return the skillet to the heat, adding the remaining teaspoon of ghee and the smashed garlic clove.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, using a spoon to baste the meat with the garlic-infused ghee.

• 7

  Add the fresh rosemary to the pan during the final minute of searing to infuse the steak with its earthy aroma.

• 8

  Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain and serving with the crispy potatoes.