NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

0.25 tbsp ghee

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tbsp avocado oil

1.5 cup asparagus spears

0.5 medium sweet potato

0.25 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

  Peel and cube the sweet potato into 1/2-inch pieces, then trim the woody ends off the asparagus.

• 3

  Toss the sweet potato and asparagus with a small drizzle of avocado oil and a pinch of salt; roast for 20 minutes until the potatoes are tender and the asparagus is crisp-tender.

• 4

  While the vegetables roast, pat the sirloin steak dry with paper towels and season both sides with sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining avocado oil until the pan is shimmering and just starting to smoke.

• 6

  Carefully place the steak in the skillet and sear for 3-4 minutes per side to develop a deep golden-brown crust.

• 7

  Reduce the heat to medium-low and add the ghee, minced garlic, rosemary, and thyme to the pan.

• 8

  Tilt the skillet slightly and use a spoon to continuously baste the steak with the melting herb ghee for about 60 seconds.

• 9

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

• 10

  Slice the steak against the grain and serve alongside the roasted sweet potatoes and asparagus.