NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 cup Asparagus spears

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a baking sheet.

• 3

  Drizzle the asparagus with the olive oil and sprinkle with half of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, season the steak on both sides with the remaining salt and pepper.

• 6

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

• 7

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

• 8

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

• 9

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing.

• 10

  Serve the sliced steak alongside the roasted asparagus, drizzling any remaining herb ghee from the pan over the top.