NUTRITION

SERVINGS

INGREDIENTS

12 oz Top sirloin steak

1 medium Russet potato

1 tbsp Ghee

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Garlic powder

1 tsp Dried rosemary

2 tbsp Beef broth

1 tsp Cracked black peppercorns

2 cups Baby spinach

PREPARATION

• 1

  Pat the steaks dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Dice the russet potato into small, uniform 1/2-inch cubes to ensure they cook quickly and evenly in the pan.

• 3

  Heat the ghee in a large skillet over medium-high heat until shimmering.

• 4

  Add the diced potatoes and dried rosemary to the skillet, sautéing for 8-10 minutes until the edges are golden brown and the centers are tender.

• 5

  Remove the potatoes from the pan and set them aside on a plate.

• 6

  In the same hot skillet, place the steaks and sear for 3-4 minutes per side for medium-rare, then remove them to a cutting board to rest for 5 minutes.

• 7

  Lower the heat to medium and pour the beef broth and cracked black peppercorns into the pan, scraping the bottom with a wooden spoon to release the flavorful browned bits.

• 8

  Add the baby spinach to the pan and toss for 1 minute until just wilted, then return the potatoes to the pan to warm through.

• 9

  Slice the rested steak against the grain and serve alongside the potatoes and spinach, drizzling the remaining pepper sauce from the pan over the top.