NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

10 medium Asparagus spears

1 tsp Extra virgin 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 and pat it completely dry with paper towels.

• 2

  Preheat your oven to 400°F and toss the asparagus spears with olive oil and a pinch of salt on a parchment-lined baking sheet.

• 3

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

• 4

  Season both sides of the steak generously with sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat until wisps of smoke appear, then place the steak in the pan.

• 6

  Sear the steak 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 ghee, smashed garlic cloves, rosemary, and thyme to the pan.

• 8

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

• 9

  Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing against the grain.

• 10

  Serve the sliced steak alongside the roasted asparagus, drizzling any remaining herb ghee from the pan over the top.