NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Grass-fed sirloin steak

2 cup Cauliflower florets

1 tbsp Extra virgin olive oil

1 tsp Ghee

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets with 0.5 tbsp of olive oil, garlic powder, and half of the sea salt and black pepper.

• 3

  Spread the cauliflower in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized at the edges.

• 4

  While the cauliflower roasts, pat the steak dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 6

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

• 7

  During the final minute of searing, add the ghee and fresh rosemary to the pan, tilting the skillet to spoon the melted herb-infused fat over the steak.

• 8

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing and serving with the roasted cauliflower.