NUTRITION

SERVINGS

INGREDIENTS

5 oz Rump steak

0.5 tbsp Ghee

1 cup Asparagus

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

PREPARATION

• 1

  Remove the rump steak from the refrigerator 20 minutes before cooking to reach room temperature.

• 2

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

• 3

  Heat a heavy cast-iron skillet over medium-high heat until very hot, then place the steak in the dry pan.

• 4

  Sear the steak for 3 to 4 minutes per side for medium-rare, or until a golden-brown crust forms.

• 5

  Reduce heat to medium and add the ghee, smashed garlic clove, and fresh rosemary to the pan.

• 6

  Tilt the pan and spoon the melting garlic-infused ghee over the steak repeatedly for 1 minute.

• 7

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

• 8

  While the steak rests, toss the asparagus into the same skillet and sauté in the remaining juices for 3 minutes until vibrant and tender.

• 9

  Slice the steak against the grain and serve alongside the buttery asparagus.