NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

0.5 cup Sweet potato

1 cup Asparagus

2 tsp Extra virgin olive oil

1 tsp Ghee

1 clove Garlic

0.5 tsp Dried rosemary

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.

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with 1 tsp of olive oil and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

• 4

  Trim the woody ends off the asparagus, toss them with the remaining 1 tsp of olive oil, and add them to the baking sheet with the potatoes for another 10 minutes.

• 5

  While vegetables roast, season the steak on both sides with sea salt, black pepper, and dried rosemary.

• 6

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

• 7

  Reduce the heat to low, add the ghee and minced garlic to the pan, and use a spoon to baste the steak with the garlic-infused ghee for 1 minute.

• 8

  Remove the steak from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Serve the sliced steak alongside the roasted sweet potatoes and asparagus.