NUTRITION

SERVINGS

INGREDIENTS

8 oz New York strip steak

1.5 tsp sea salt

0.75 tsp black pepper

0.25 tbsp avocado oil

0.5 tbsp grass-fed ghee

6 cloves garlic

3 sprigs fresh rosemary

2 oz dry brown rice pasta

3 cups asparagus spears

1 tbsp lemon juice

PREPARATION

• 1

  Bring the steaks to room temperature for 20 minutes and season all sides generously with the sea salt and black pepper.

• 2

  Boil a large pot of salted water and cook the brown rice pasta according to package directions until al dente, then drain and set aside.

• 3

  Heat the avocado oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer and reach its smoke point.

• 4

  Place the steaks in the hot skillet and sear for 3-4 minutes without moving them, until a deep golden-brown crust forms on the bottom.

• 5

  Flip the steaks and immediately add the ghee, smashed garlic cloves, and the rosemary sprigs to the pan.

• 6

  Tilt the pan slightly and use a large spoon to continuously baste the steaks with the melting garlic-herb butter for another 3-4 minutes until desired doneness is reached.

• 7

  Remove the steaks from the pan and let them rest on a cutting board for 8-10 minutes to allow the juices to redistribute.

• 8

  While the steaks rest, add the asparagus spears to the same skillet and sauté in the residual herb butter for 3-5 minutes until bright green and tender.

• 9

  Toss the cooked pasta with the remaining herb butter from the pan and the fresh lemon juice to brighten the flavors.

• 10

  Slice the steak against the grain and serve immediately alongside the pasta and sautéed asparagus for a complete, nutrient-dense meal.