NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

0.25 tbsp Ghee

0.5 cup Baby potatoes

1 cup Asparagus spears

2 clove Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them with the avocado oil and a pinch of sea salt on the prepared sheet.

• 3

  Roast the potatoes for 20 to 25 minutes, tossing halfway through, until they are golden and crispy.

• 4

  Pat the sirloin steak completely dry with paper towels and season both sides generously with sea salt and black pepper.

• 5

  Heat a heavy cast-iron skillet over medium-high heat until very hot, then place the steak in the pan.

• 6

  Sear the steak for 3 to 4 minutes per side to develop a deep brown crust for medium-rare doneness.

• 7

  Lower the heat to medium and add the ghee, smashed garlic cloves, rosemary, and thyme to the skillet.

• 8

  Tilt the pan slightly and use a spoon to continuously pour the melting herb ghee over the steak for 2 minutes.

• 9

  Transfer the steak to a board to rest for 5 minutes, then quickly sauté the asparagus in the remaining pan fat until bright green and tender.

• 10

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