NUTRITION

SERVINGS

INGREDIENTS

4.75 oz top sirloin steak

0 tbsp ghee

0 tbsp grass-fed butter

1 clove garlic

1 tsp fresh rosemary

1 cup asparagus spears

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

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 sea salt and black pepper.

• 3

  Heat a heavy cast-iron skillet over medium-high heat and add the ghee, swirling to coat the pan.

• 4

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

• 5

  While the steak cooks, toss the asparagus and cherry tomatoes in a separate pan or air fryer with a pinch of salt until tender and slightly charred.

• 6

  In the last minute of cooking the steak, add the grass-fed butter, minced garlic, and chopped rosemary to the skillet.

• 7

  Tilt the pan and spoon the melting garlic butter over the steak repeatedly to infuse it with flavor.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain and serving with the roasted vegetables.