NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 medium Sweet potato

1 cup Asparagus spears

0 tbsp Ghee

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

0 tbsp Olive oil

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1-inch cubes, then toss with olive oil and a pinch of sea salt and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and caramelized.

• 4

  Pat the 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 is smoking slightly.

• 6

  Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare.

• 7

  During the last 2 minutes of cooking, add the ghee, smashed garlic cloves, and fresh rosemary to the pan.

• 8

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

• 9

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

• 10

  While the steak rests, toss the asparagus spears into the same skillet and sauté for 3-4 minutes until bright green and tender-crisp.

• 11

  Slice the steak against the grain and serve with the roasted sweet potatoes and sautéed asparagus.