NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tsp Ghee

1 tbsp Worcestershire sauce

1 clove Garlic

0.5 cup Baby potatoes

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and toss halved baby potatoes and trimmed asparagus with avocado oil and a pinch of salt and pepper.

• 2

  Spread the vegetables on a parchment-lined baking sheet and roast for 18 minutes until the potatoes are golden and the asparagus is tender-crisp.

• 3

  Pat the sirloin steak completely dry with a paper towel and season both sides generously with the remaining sea salt and black pepper.

• 4

  Heat a cast-iron skillet over medium-high heat and add the ghee, swirling to coat the pan once it has melted and reached its smoke point.

• 5

  Place the steak in the hot skillet and sear for 3 to 4 minutes per side for a perfect medium-rare finish.

• 6

  Add the smashed garlic clove and Worcestershire sauce to the pan during the final minute of cooking, spooning the bubbling glaze over the steak.

• 7

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