NUTRITION

SERVINGS

INGREDIENTS

3 oz Top sirloin steak

0.75 medium Yukon gold potato

1.5 cups broccoli florets

0.25 tsp ghee

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and place them on a parchment-lined baking sheet.

• 3

  Melt 1 teaspoon of ghee and toss it with the potatoes, dried rosemary, and a pinch of salt and pepper.

• 4

  Roast the potatoes for 15 minutes.

• 5

  Add the broccoli florets to the baking sheet, toss with the potatoes, and roast for an additional 10-12 minutes until the vegetables are tender and slightly charred.

• 6

  While the vegetables roast, season the sirloin steak on both sides with the remaining salt and pepper.

• 7

  Heat a cast-iron skillet over medium-high heat and add the remaining 1 teaspoon of ghee.

• 8

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

• 9

  During the last 2 minutes of cooking, add the minced garlic and dried thyme to the pan, spooning the melted herb ghee over the steak.

• 10

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.

• 11

  Serve the sliced steak alongside the roasted potatoes and broccoli.