NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

1 tbsp Ghee

2 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus, toss with olive oil and a pinch of salt, then roast for 10-12 minutes until tender.

• 3

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

• 4

  Heat a heavy cast-iron skillet over medium-high heat until it is starting to smoke slightly.

• 5

  Place the steak in the hot skillet and sear for 4-5 minutes without moving it to develop a deep brown crust.

• 6

  Flip the steak and cook for another 3-4 minutes for medium-rare doneness.

• 7

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

• 8

  Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melting garlic-herb ghee.

• 9

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices.

• 10

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