NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

0.25 tbsp Extra virgin olive oil

0.25 tbsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 bunch Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until the tips are slightly crispy and the stalks are tender.

• 4

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

• 5

  Heat the remaining olive oil in a heavy 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 to achieve a deep golden-brown crust.

• 7

  Lower the heat to medium and add the ghee, smashed garlic cloves, rosemary, and thyme to the side of the pan.

• 8

  Tilt the skillet slightly and use a large spoon to continuously baste the steak with the bubbling, herb-infused ghee for about 1 minute.

• 9

  Transfer the steak to a plate and let it rest for at least 5 minutes to lock in the juices before slicing and serving with the roasted asparagus.