NUTRITION

SERVINGS

INGREDIENTS

3 oz Top sirloin steak

1 medium Yukon gold potato

1 cup Green beans

0.25 tbsp Ghee

0.25 tbsp Avocado oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon gold potato into 1/2-inch cubes, then toss with avocado oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.

• 4

  While potatoes roast, season the steak generously on both sides with sea salt and black pepper.

• 5

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

• 6

  Reduce the heat to medium-low and add the ghee, smashed garlic cloves, rosemary, and thyme to the skillet.

• 7

  Tilt the pan and use a spoon to continuously baste the steak with the melted herb ghee for 1-2 minutes.

• 8

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

• 9

  In the same skillet with the remaining herb ghee, sauté the green beans for 4-5 minutes until tender-crisp and vibrant.

• 10

  Slice the steak against the grain and serve alongside the crispy potatoes and sautéed green beans.