NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

1 medium Sweet potato

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra virgin olive oil

2 whole Garlic cloves

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the sweet potato into 1/2-inch cubes and toss them in a bowl with the extra virgin olive oil, dried rosemary, and half of the sea salt and black pepper.

• 3

  Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and roast for 15 minutes.

• 4

  Toss the asparagus spears onto the same baking sheet with the sweet potatoes and roast for an additional 10 minutes until the potatoes are golden and the asparagus is tender.

• 5

  While the vegetables roast, season both sides of the sirloin steak with the remaining sea salt and black pepper.

• 6

  Heat a cast-iron skillet over medium-high heat. Once hot, sear the steak for 3 to 4 minutes per side for medium-rare.

• 7

  Reduce the heat to medium-low and add the ghee and smashed garlic cloves to the skillet.

• 8

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic ghee for 1 minute.

• 9

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

• 10

  Plate the sliced steak alongside the roasted sweet potatoes and asparagus.