NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

2 large eggs

1 tbsp ghee

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Remove the sirloin 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 with sea salt, black pepper, and garlic powder.

• 3

  Heat a cast-iron skillet over medium-high heat and melt half of the ghee until it begins to shimmer.

• 4

  Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until a golden-brown crust forms.

• 5

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices intact.

• 6

  While the steak rests, add the remaining ghee to the same skillet and sauté the asparagus for 4 minutes until crisp-tender.

• 7

  Push the asparagus to the side of the pan and crack the eggs into the skillet, cooking until the whites are set but the yolks are still runny.

• 8

  Slice the steak against the grain and serve alongside the eggs and asparagus for a clean, nutrient-dense meal.