NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

3 oz baby potatoes

1 cup asparagus spears

1 tsp avocado oil

0.5 tbsp ghee

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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

  Halve the baby potatoes and toss them with half of the avocado oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the potatoes for 20 minutes, then add the asparagus spears to the tray and roast for an additional 10 minutes until tender.

• 4

  While vegetables roast, pat the 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 with the remaining avocado oil until the pan is shimmering.

• 6

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

• 7

  During the last minute of searing, add the ghee, smashed garlic clove, rosemary, and thyme to the skillet.

• 8

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melting herb-infused ghee.

• 9

  Remove the steak from the pan and let it rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.