NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

1 tbsp Unsweetened cocoa powder

1 tsp Finely ground coffee

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 tsp Smoked paprika

0.5 tbsp Avocado oil

1.5 cup Asparagus

2 clove Garlic

1 tsp Lemon juice

PREPARATION

• 1

  In a small bowl, whisk together the cocoa powder, ground coffee, sea salt, black pepper, garlic powder, and smoked paprika to create the dry rub.

• 2

  Pat the sirloin steak dry with a paper towel and coat all sides thoroughly with the cocoa spice mixture, pressing it firmly into the meat.

• 3

  Heat half of the avocado oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it begins to shimmer.

• 4

  Place the steak in the skillet and sear for 4 to 5 minutes per side for medium-rare, ensuring a dark crust forms without burning the spices.

• 5

  Transfer the steak to a clean plate and let it rest for 5 to 7 minutes to allow the juices to redistribute.

• 6

  While the steak rests, wipe out the skillet and add the remaining avocado oil over medium heat.

• 7

  Add the trimmed asparagus and minced garlic to the pan, sautéing for 3 to 5 minutes until the spears are bright green and slightly charred.

• 8

  Drizzle the lemon juice over the asparagus and serve immediately alongside the sliced cocoa-crusted steak.