NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

1 cup Asparagus

1 tbsp Ghee

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to lock in the juices.

• 9

  Slice the steak against the grain and serve alongside the roasted asparagus, drizzling any remaining pan juices over the top.