NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

0.33 cup Fingerling potatoes

0.17 cup Macaroni and cheese

0.25 tsp Ghee

1 clove Garlic

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Halve the fingerling potatoes, toss with olive oil, half the sea salt, and half the black pepper, then roast for 20-25 minutes until the skins are golden and crispy.

• 3

  Pat the steak dry with a paper towel and season both sides generously with the remaining sea salt and black pepper.

• 4

  Heat a heavy-bottomed cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for a perfect medium-rare finish.

• 5

  Reduce the heat to medium, add the ghee, smashed garlic clove, and thyme sprig to the pan, spooning the melted fat over the steak repeatedly for 1 minute.

• 6

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to ensure a juicy interior.

• 7

  While the steak rests, gently warm the macaroni and cheese in a small saucepan over low heat until it is creamy and hot.

• 8

  Slice the steak against the grain and serve immediately with the roasted potatoes and the portion of mac and cheese.