NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top sirloin steak

1 medium Russet potato

1 cup Asparagus spears

0 tsp Ghee

0 tsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Dice the russet potato into half-inch cubes and toss them with olive oil, dried thyme, and half of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20 to 25 minutes until they are golden and crispy.

• 4

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

• 5

  Heat a cast-iron skillet over medium-high heat and add the ghee once the pan is hot.

• 6

  Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare.

• 7

  During the last 2 minutes of cooking, add the smashed garlic cloves and fresh rosemary to the pan, spooning the melted ghee over the steak to baste.

• 8

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to lock in the juices.

• 9

  While the steak rests, add the asparagus spears to the same skillet and sauté for 3 to 4 minutes until they are tender and charred.

• 10

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