NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp ghee

2 cloves garlic

1 sprig fresh rosemary

1 cup asparagus spears

1 tsp extra virgin olive oil

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature.

• 2

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

• 3

  Preheat a cast-iron skillet over medium-high heat until it begins to smoke slightly.

• 4

  Toss asparagus with olive oil and a pinch of salt, then roast or pan-sear in a separate pan for 5-7 minutes until tender.

• 5

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

• 6

  In the final 2 minutes of cooking, add the ghee, smashed garlic cloves, and rosemary sprig to the pan.

• 7

  Tilt the pan and use a spoon to continuously baste the steak with the melted garlic ghee.

• 8

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