NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

0.5 medium Russet potato

1.5 cups Broccoli florets

0 tsp Ghee

0 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the russet potato into uniform 1/2-inch cubes and toss them in a bowl with the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.

• 4

  Remove the tray from the oven, add the broccoli florets, and toss them with the potatoes before roasting for another 12 minutes until the broccoli is tender and charred.

• 5

  While the vegetables roast, pat the steak dry and season both sides with the remaining sea salt and black pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and add the ghee once the pan is shimmering.

• 7

  Place the steak in the skillet and sear for 3-4 minutes per side; during the last 2 minutes, add the minced garlic and dried rosemary to the pan, spooning the melted ghee over the steak.

• 8

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it against the grain and serving with the roasted potatoes and broccoli.