NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

0.5 medium Russet potato

0 tsp Olive oil

0 tsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the Russet potato into thin, uniform wedges and toss them in a bowl with the olive oil and half of the sea salt and black pepper.

• 3

  Arrange the potato wedges in a single layer on the prepared baking sheet and roast for 25 minutes until they are golden and crispy.

• 4

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

• 5

  Heat a heavy cast-iron skillet over medium-high heat until it begins to smoke slightly, then sear the steak for 3 to 4 minutes per side for medium-rare.

• 6

  Reduce the heat to medium and add the ghee, minced garlic, and chopped rosemary to the skillet.

• 7

  Tilt the pan and use a large spoon to continuously baste the steak with the melted garlic-herb ghee for about 60 seconds.

• 8

  Transfer the steak to a plate and let it rest for 5 minutes to lock in the juices before slicing and serving with the hot oven fries.