NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

1 cup Asparagus spears

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends of the asparagus and toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are bright green and slightly tender.

• 4

  While the asparagus roasts, pat the steak dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil until shimmering.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.

• 7

  Reduce the heat to medium-low and add the grass-fed butter, smashed garlic cloves, rosemary, and thyme to the pan.

• 8

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

• 9

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 10

  Slice the steak against the grain and serve alongside the roasted asparagus, drizzling any remaining herb butter from the pan over the top.