NUTRITION

SERVINGS

INGREDIENTS

5 oz beef sirloin steak

1.5 cups asparagus spears

1 tbsp grass-fed butter

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 sprig fresh rosemary

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) to roast the vegetables.

• 2

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

• 3

  Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred.

• 4

  While the asparagus roasts, pat the sirloin steak completely dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat until very hot, then sear the steak for 3-4 minutes per side for a medium-rare finish.

• 6

  Reduce the heat to medium-low and add the grass-fed butter, smashed garlic cloves, rosemary, and thyme to the skillet.

• 7

  Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted herb butter for about 2 minutes.

• 8

  Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.

• 9

  Slice the steak against the grain and serve immediately alongside the roasted asparagus, drizzling any remaining pan butter over the top.