NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

0.5 tbsp Avocado oil

0.5 tbsp Grass-fed ghee

1 clove Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature, then pat it thoroughly dry with paper towels.

• 2

  Season the steak liberally on both sides with sea salt and black pepper.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the steak in the hot skillet and sear undisturbed for 3 to 4 minutes to develop a deep golden-brown crust.

• 5

  Flip the steak and add the ghee, smashed garlic clove, rosemary, and thyme to the pan.

• 6

  Reduce the heat to medium-low, tilt the pan slightly, and use a spoon to continuously baste the steak with the melted herb ghee for 1 to 2 minutes.

• 7

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to allow the juices to redistribute.

• 8

  While the steak rests, add the asparagus and cherry tomatoes to the same skillet and sauté for 4 to 5 minutes until the asparagus is tender and tomatoes begin to burst.

• 9

  Slice the steak against the grain and serve immediately with the roasted vegetables and a drizzle of the remaining pan juices.