NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 bunch Asparagus

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 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Melt half of the ghee and drizzle it over the asparagus, tossing with a pinch of the sea salt and black pepper.

• 4

  Roast the asparagus for 12 to 15 minutes until they are crisp-tender and slightly charred at the tips.

• 5

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

• 6

  Heat a heavy cast-iron skillet over medium-high heat until it is very hot.

• 7

  Place the steak in the skillet and sear for 3 to 4 minutes per side for a medium-rare internal temperature.

• 8

  During the final 2 minutes of cooking, add the remaining ghee, smashed garlic cloves, rosemary, and thyme to the pan.

• 9

  Tilt the pan slightly and use a spoon to continuously baste the steak with the hot, herb-infused ghee.

• 10

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 11

  Drizzle the roasted asparagus with fresh lemon juice and serve immediately alongside the sliced steak.