NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.25 tbsp grass-fed butter

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup baby potatoes

1 cup asparagus

0.25 tbsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and toss the halved baby potatoes with the extra virgin olive oil, half of the sea salt, and half of the black pepper.

• 2

  Spread the potatoes on a baking sheet and roast for 20 minutes until they are golden brown and crispy on the outside.

• 3

  While the potatoes roast, pat the top sirloin steak dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 4

  Heat a heavy cast-iron skillet over medium-high heat until it is very hot, then sear the steak for about 4 to 5 minutes per side for medium-rare.

• 5

  Reduce the heat to medium and add the grass-fed butter, smashed garlic cloves, fresh rosemary, and fresh thyme to the skillet.

• 6

  Tilt the pan slightly so the melting butter pools with the herbs and garlic, then use a large spoon to continuously baste the steak with the herb butter for 2 minutes.

• 7

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

• 8

  In the same skillet with the remaining garlic herb butter, sauté the asparagus for 3 to 4 minutes until it is bright green and tender-crisp.

• 9

  Slice the steak against the grain and serve it drizzled with any remaining pan sauce alongside the roasted potatoes and asparagus.