NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

10 medium Asparagus spears

0.5 tbsp Extra virgin olive oil

0.25 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

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

  Trim the woody ends off the asparagus and toss the spears with the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly browned.

• 4

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

• 5

  Heat a cast-iron skillet over medium-high heat until very hot, then place the steak in the pan.

• 6

  Sear the steak for 4 to 5 minutes on the first side to develop a golden-brown crust.

• 7

  Flip the steak, then add the ghee, smashed garlic cloves, and the fresh rosemary sprig to the skillet.

• 8

  Tilt the pan slightly and use a spoon to continuously baste the steak with the bubbling garlic-herb ghee for the final 2 to 3 minutes of cooking.

• 9

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