NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 cup asparagus

1 tbsp ghee

1 tsp extra virgin olive oil

2 clove garlic

1 sprig fresh rosemary

1 sprig fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature, then pat dry with a paper towel.

• 2

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

• 3

  Trim the woody ends off the asparagus and toss with the extra virgin olive oil in a small bowl.

• 4

  Heat a cast-iron skillet over medium-high heat until very hot. Place the steak in the dry pan and sear for 3-4 minutes per side for medium-rare.

• 5

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

• 6

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

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.

• 8

  While the steak rests, add the asparagus to the same skillet and sauté in the remaining herb ghee for 4-5 minutes until tender-crisp.

• 9

  Slice the steak against the grain and serve immediately alongside the asparagus.