NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

0.5 cup baby potatoes

1 cup asparagus

1 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them with a small drizzle of melted ghee, then roast in a 400°F oven for 20 minutes until the edges are crispy.

• 3

  Heat a heavy cast-iron skillet over medium-high heat and add half of the ghee to the pan.

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the trimmed asparagus spears to the side of the pan during the last 4 minutes of cooking.

• 5

  Reduce heat to medium and add the remaining ghee, minced garlic, and rosemary to the skillet; tilt the pan and spoon the melting garlic butter over the steak repeatedly for 60 seconds.

• 6

  Transfer the steak to a cutting board to rest for 5 minutes before slicing against the grain and serving with the roasted potatoes and asparagus.