NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

3 oz Fingerling potatoes

1.5 cups Broccoli florets

1 tsp Olive oil

1 tsp Ghee

2 cloves Garlic

1 tsp Fresh 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

  Halve the fingerling potatoes and toss them on the baking sheet with the broccoli florets, olive oil, and half of the sea salt and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 20-22 minutes until the potatoes are golden and the broccoli is tender with crispy edges.

• 4

  Pat the steak dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat until very hot, then sear the steak for 4-5 minutes per side for medium-rare.

• 6

  During the last 2 minutes of searing, add the ghee, smashed garlic cloves, and fresh rosemary to the skillet.

• 7

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic-herb ghee.

• 8

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

• 9

  Serve the sliced steak with the roasted potatoes and broccoli, drizzling any remaining pan juices over the meat.