NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top Sirloin Steak (lean)

2 cups Cauliflower florets

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

Sea salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on the baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While asparagus roasts, steam the cauliflower florets until very soft, about 8-10 minutes.

• 5

  Pat the sirloin steak dry with paper towels and season generously with salt and pepper on both sides.

• 6

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.

• 8

  Place the steamed cauliflower in a blender or food processor with the ghee, garlic, and a pinch of salt; pulse until smooth and creamy.

• 9

  Slice the rested steak against the grain and serve alongside the cauliflower mash and roasted asparagus.