NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

0.25 tbsp Ghee

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 tsp Avocado oil

1 clove Garlic

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature, then pat dry with paper towels.

• 2

  Season both sides of the steak evenly with the sea salt and black pepper.

• 3

  In a small bowl, mash together the ghee, minced garlic, chopped rosemary, and chopped thyme until well combined.

• 4

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

• 5

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 6

  While the steak cooks, steam the asparagus spears for 4-5 minutes until bright green and tender.

• 7

  Remove the steak from the skillet and immediately top with the herb ghee mixture.

• 8

  Allow the steak to rest for 5-8 minutes to lock in the juices before slicing and serving with the asparagus.