NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

1 bunch asparagus

0.5 tbsp olive oil

0.5 tsp ghee

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred at the tips.

• 5

  While the vegetables roast, pat the sirloin steak dry with paper towels and season both sides with the remaining salt and pepper.

• 6

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

• 7

  Reduce the heat to low and add the ghee, minced garlic, rosemary, and thyme to the skillet.

• 8

  Carefully tilt the pan and use a spoon to baste the steak with the melting garlic-herb ghee for about 1 minute.

• 9

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

• 10

  Slice the steak against the grain and serve alongside the roasted asparagus with a fresh squeeze of lemon juice over everything.