NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tsp Avocado oil

1 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Heat a cast-iron skillet over medium-high heat and add the avocado oil until it begins to shimmer.

• 3

  Place the steak in the hot skillet and sear for 3-4 minutes per side until a golden-brown crust forms.

• 4

  Reduce the heat to medium and add the ghee, smashed garlic cloves, rosemary, and thyme to the pan.

• 5

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted herb ghee for 2 minutes.

• 6

  Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes to lock in the juices.

• 7

  In the same pan, toss the asparagus in the remaining herb butter and sauté for 3-5 minutes until bright green and tender.

• 8

  Finish the asparagus with a squeeze of fresh lemon juice and serve immediately alongside the sliced steak.