NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 medium Russet potato

1 tsp Ghee

1 tsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the Russet potato into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Toss the potato cubes with the extra virgin olive oil and a pinch of sea salt on the baking sheet.

• 4

  Roast the potatoes for 25-30 minutes, tossing halfway through, until they are golden-brown and crispy.

• 5

  While potatoes roast, pat the top sirloin steak completely dry with paper towels to ensure a proper crust.

• 6

  In a small bowl, whisk together the dried rosemary, dried thyme, garlic powder, remaining sea salt, and black pepper.

• 7

  Press the herb seasoning mixture firmly onto both sides of the steak until well-coated.

• 8

  Heat the ghee in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 9

  Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 10

  Transfer the steak to a clean plate and let it rest for 5 minutes to lock in the juices.

• 11

  Slice the rested steak against the grain and serve immediately with the crispy roasted potatoes.