NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 bunch asparagus

1 tbsp ghee

1 tsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp 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 the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with olive oil and a pinch of salt and pepper, then roast for 12 to 15 minutes until tender.

• 4

  While the asparagus roasts, pat the steak dry with paper towels and season both sides generously with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat until very hot.

• 6

  Place the steak in the dry skillet and sear for 3 to 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 pan.

• 8

  Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted herb ghee for about 2 minutes.

• 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 pan juices over the meat.