NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

1 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

12 spears Asparagus

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature, then pat dry with paper towels.

• 2

  Preheat your oven to 400°F and toss the asparagus with olive oil and half of the salt and pepper on a baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  Season both sides of the steak with the remaining salt and pepper.

• 5

  Heat a heavy cast-iron skillet over medium-high heat until very hot, then sear the steak for 3-4 minutes on the first side.

• 6

  Flip the steak and immediately add the ghee, smashed garlic cloves, and rosemary sprig to the pan.

• 7

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melting garlic ghee for another 3-4 minutes.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.

• 9

  Serve the rested steak alongside the roasted asparagus, drizzling any remaining pan juices over the meat.