NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 cup asparagus spears

0.5 tbsp grass-fed butter

1 tsp extra virgin olive oil

2 clove garlic

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and mince the garlic cloves.

• 3

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

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

• 5

  During the final 2 minutes of searing, add the grass-fed butter, minced garlic, and fresh rosemary sprig to the pan.

• 6

  Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted garlic butter.

• 7

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

• 8

  Add the asparagus spears to the same skillet and sauté in the remaining pan juices for 3 to 5 minutes until bright green.

• 9

  Slice the steak against the grain and serve immediately alongside the pan-roasted asparagus.