NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

1 tbsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Asparagus spears

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature, then pat dry with paper towels.

• 2

  Season both sides of the steak evenly with the sea salt and black pepper.

• 3

  Preheat your oven to 400°F and toss the asparagus spears with avocado oil and a pinch of salt on a baking sheet.

• 4

  Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred.

• 5

  While asparagus roasts, heat a cast-iron skillet over medium-high heat until it begins to smoke slightly.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until your preferred level of doneness is reached.

• 7

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

• 8

  Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted herb ghee for 1 minute.

• 9

  Transfer the steak to a cutting board and let it rest for 5-8 minutes to allow juices to redistribute before slicing.

• 10

  Serve the sliced steak topped with the remaining pan juices alongside the roasted asparagus.