NUTRITION

SERVINGS

INGREDIENTS

5 oz beef sirloin steak

0.5 cup red potatoes

1 cup asparagus

0.25 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Toss the cubed red potatoes with avocado oil, half of the sea salt, and half of the black pepper until evenly coated.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

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

• 5

  Heat a cast-iron skillet over medium-high heat until very hot, then sear the steak for 3-4 minutes per side for a perfect medium-rare.

• 6

  Reduce the heat to medium and add the ghee, minced garlic, rosemary, and thyme to the skillet.

• 7

  Tilt the pan and use a spoon to continuously baste the steak with the fragrant melted herb butter for the final 2 minutes of cooking.

• 8

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

• 9

  While the steak rests, add the asparagus to the same skillet and sauté in the remaining garlic-herb drippings for 3-4 minutes until bright green and tender-crisp.

• 10

  Slice the steak against the grain and serve alongside the roasted potatoes and charred asparagus.