NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.25 cup cooked jasmine rice

0 tsp extra virgin olive oil

0 tsp grass-fed ghee

2 cloves garlic

1 sprig fresh rosemary

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup steamed asparagus

PREPARATION

• 1

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

• 2

  Heat a cast-iron skillet over medium-high heat and add the extra virgin olive oil, swirling to coat the pan.

• 3

  Place the steak in the hot skillet and sear for 3 to 4 minutes without moving it to develop a deep brown crust.

• 4

  Flip the steak and immediately add the ghee, smashed garlic cloves, and the rosemary sprig to the pan.

• 5

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic-herb ghee for another 3 minutes for medium-rare.

• 6

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

• 7

  While the steak rests, fluff the warm jasmine rice and stir in the fresh lemon juice until well combined.

• 8

  Slice the steak against the grain and serve it over the lemon rice alongside the steamed asparagus.