NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

1 tbsp Ghee

2 cloves Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1.5 cups Asparagus

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, then pat dry with paper towels.

• 2

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

• 3

  Trim the woody ends off the asparagus and toss with olive oil and a pinch of salt.

• 4

  Heat a heavy cast-iron skillet over medium-high heat until it begins to smoke slightly.

• 5

  Place the steak in the hot skillet and sear for 3 to 4 minutes without moving it to develop a deep brown crust.

• 6

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

• 7

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

• 8

  While the steak finishes, pan-roast the asparagus in a separate skillet over medium heat for 5-7 minutes until tender and slightly charred.

• 9

  Transfer the steak to a cutting board and let it rest for 5 to 8 minutes to allow the juices to redistribute before slicing.

• 10

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