NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

1 bunch Asparagus

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus, toss with olive oil and a pinch of salt, then spread in a single layer on the baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender but still crisp.

• 4

  While the asparagus roasts, pat the steak completely dry with paper towels and season both sides with sea salt and black pepper.

• 5

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

• 6

  Place the steak in the dry skillet and sear for 3-4 minutes per side for medium-rare.

• 7

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

• 8

  Tilt the pan and use a large spoon to continuously baste the steak with the foaming herb-infused ghee for 1-2 minutes.

• 9

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing against the grain.

• 10

  Serve the sliced steak alongside the roasted asparagus, drizzling any remaining pan juices over the top.