NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

1 tbsp Ghee

1 tsp Avocado oil

2 cloves Garlic

1 sprig Fresh rosemary

10 medium Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with avocado oil and a pinch of salt and pepper, then roast for 10-12 minutes until tender.

• 3

  While the vegetables roast, pat the steak completely dry with paper towels to ensure a perfect sear.

• 4

  Season both sides of the steak generously with the sea salt, black pepper, and garlic powder.

• 5

  Heat a cast-iron skillet over medium-high heat until very hot, then place the steak in the pan.

• 6

  Sear the steak for 3-4 minutes per side without moving it to develop a deep, golden-brown crust.

• 7

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

• 8

  Tilt the pan slightly and use a spoon to continuously pour the melting garlic-herb ghee over the steak for 1 minute.

• 9

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

• 10

  Slice the steak against the grain and serve alongside the roasted asparagus, drizzled with any remaining pan ghee.