NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

12 medium asparagus spears

1 tbsp extra virgin olive oil

0.5 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and place them on the baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 5

  While the asparagus roasts, pat the sirloin steak dry with paper towels and season both sides with the remaining salt and pepper.

• 6

  Heat a cast-iron or heavy skillet over medium-high heat until very hot.

• 7

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

• 8

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

• 9

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

• 10

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 11

  Serve the sliced steak alongside the roasted asparagus, drizzling any remaining pan juices over the meat.