NUTRITION

SERVINGS

INGREDIENTS

4.5 oz beef sirloin

1 medium Yukon Gold potato

1 cup asparagus

1 tbsp ghee

2 cloves garlic

1 tbsp fresh parsley

1 tsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Prep the beef by cutting it into 1-inch strips and seasoning with half of the sea salt and black pepper.

• 2

  Dice the Yukon Gold potato into small 1/2-inch cubes to ensure they cook through quickly and develop a crispy exterior.

• 3

  Heat half of the ghee in a large cast-iron skillet over medium-high heat and sauté the potatoes until golden and tender, about 8-10 minutes.

• 4

  Remove the potatoes from the skillet and set aside; add the remaining ghee to the same pan.

• 5

  Sear the beef strips in the hot skillet for 2-3 minutes per side until a deep brown crust forms and they reach your desired level of doneness.

• 6

  Add the asparagus spears, minced garlic, and rosemary to the pan, sautéing for an additional 3-4 minutes until the asparagus is bright green and tender-crisp.

• 7

  Return the potatoes to the skillet, stir in the fresh parsley and lemon juice, and season with the remaining salt and pepper before serving.