NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed sirloin steak

1 bunch fresh asparagus

1 tbsp grass-fed ghee

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with half of the ghee (melted) and a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the sirloin steak dry with paper towels and season both sides generously with the remaining sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat until very hot, then add the remaining ghee.

• 6

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 7

  During the last 2 minutes of cooking, add the smashed garlic clove and fresh rosemary to the pan, spooning the melted flavored ghee over the steak repeatedly.

• 8

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

• 9

  Slice the steak against the grain and serve immediately alongside the roasted asparagus.