NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 bunch asparagus

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

0.5 whole lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the asparagus roasts, pat the steak dry with paper towels and season both sides with the remaining sea salt and black 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 4-5 minutes per side for medium-rare, adding the minced garlic and fresh rosemary to the pan during the last 2 minutes of cooking.

• 7

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

• 8

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