NUTRITION

SERVINGS

INGREDIENTS

5 oz Top Sirloin steak

1 medium Yukon Gold potato

1 large Egg

0 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 sprig Fresh rosemary

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss with 0.5 tbsp of melted ghee, half of the salt, and half of the pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crispy.

• 4

  While the potatoes roast, pat the sirloin steak dry and season both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and add the remaining 0.5 tbsp of ghee.

• 6

  Place the steak in the hot skillet along with the smashed garlic clove and rosemary sprig, searing for 3-4 minutes per side for medium-rare.

• 7

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes.

• 8

  In the same skillet, crack the egg and cook for 2-3 minutes until the whites are set but the yolk remains runny.

• 9

  Slice the steak against the grain and serve alongside the roasted potatoes, topped with the sunny-side-up egg.