NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

1 cup Asparagus spears

1 tbsp Ghee

1 tsp Extra virgin olive oil

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Trim the woody ends from the asparagus and toss the spears with the olive oil, a pinch of sea salt, and a pinch of black pepper.

• 2

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

• 3

  Preheat your oven to 400°F and roast the asparagus on a parchment-lined sheet for 8-10 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, heat a cast-iron skillet over medium-high heat until it is very hot and just beginning to smoke.

• 5

  Place the steak in the dry skillet and sear for 3-4 minutes per side for a medium-rare finish.

• 6

  Reduce the heat to medium-low and add the ghee, smashed garlic cloves, rosemary, and thyme to the side of the skillet.

• 7

  Tilt the pan slightly and use a large spoon to continuously baste the steak with the melting herb-infused ghee for 1-2 minutes.

• 8

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

• 9

  Serve the sliced steak alongside the roasted asparagus and drizzle any remaining herb butter from the pan over the top.