YOUR SOLIN GENERATED RECIPE
Garlic-Herb Pan-Seared Steak with Asparagus
Juicy grass-fed sirloin steak pan-seared to perfection with aromatic rosemary and garlic, served alongside crisp-tender roasted asparagus spears.
INGREDIENTS
6 oz grass-fed sirloin steak
1 tbsp ghee
1 bunch asparagus
2 clove garlic
1 sprig fresh rosemary
0.5 tsp sea salt
0.25 tsp black pepper
0.5 whole lemon
PREPARATION
Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature, then pat dry and season both sides with sea salt and black pepper.
Trim the woody ends off the asparagus and mince the garlic cloves.
Heat a cast-iron skillet over medium-high heat and add the ghee until it is shimmering.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the garlic and rosemary sprig during the last 2 minutes.
Tilt the pan and use a spoon to baste the steak with the melted garlic-herb ghee repeatedly.
Remove the steak to a plate to rest for 5 minutes; meanwhile, add the asparagus to the same skillet and sauté in the remaining juices for 4 minutes until crisp-tender.
Serve the rested steak alongside the asparagus with a fresh squeeze of lemon juice.