NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 cup Asparagus spears

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

2 clove Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with extra virgin olive oil, half of the sea salt, and half of the black pepper on the prepared sheet.

• 3

  Roast the asparagus for 10 to 12 minutes until the tips are slightly charred and the stalks are tender.

• 4

  While the vegetables roast, pat the steak dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for a medium-rare finish.

• 6

  Reduce the heat to medium-low and add the ghee, smashed garlic cloves, and the rosemary sprig to the skillet.

• 7

  Tilt the pan and use a spoon to continuously baste the steak with the melting herb ghee for 1 minute.

• 8

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

• 9

  Serve the sliced steak alongside the roasted asparagus, drizzling any remaining pan juices over the meat.