NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Grass-fed sirloin steak

1 medium Sweet potato

1 tsp Olive oil

1 cup Asparagus

0.5 tbsp Ghee

1 clove Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400 degrees F.

• 2

  Slice the sweet potato into 1/2-inch thick wedges and toss with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the sweet potato wedges for 20 to 25 minutes until the edges are golden and crispy.

• 4

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

• 5

  Heat a heavy cast-iron skillet over medium-high heat until it is smoking slightly.

• 6

  Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until your desired doneness is reached.

• 7

  Reduce the heat to medium and add the ghee, smashed garlic clove, and fresh rosemary sprig to the pan.

• 8

  Tilt the pan and use a spoon to continuously baste the steak with the melted garlic-herb ghee for 1 minute.

• 9

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

• 10

  While the steak rests, add the asparagus to the same skillet and sauté for 3 to 5 minutes until tender and slightly charred.