NUTRITION

SERVINGS

INGREDIENTS

5 oz grass-fed sirloin steak

4 oz baby potatoes

1.5 cup asparagus spears

0.25 tbsp grass-fed ghee

0.5 tsp avocado oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F. Halve the baby potatoes and place them on a parchment-lined baking sheet, seasoning with a pinch of sea salt and pepper.

• 2

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

• 3

  While the vegetables roast, pat the sirloin steak completely dry with paper towels to ensure a superior sear.

• 4

  Season both sides of the steak generously with the measured sea salt and black pepper.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 6

  Place the steak in the hot skillet and sear undisturbed for 3-4 minutes to develop a deep brown crust.

• 7

  Flip the steak. Immediately add the ghee, smashed garlic clove, rosemary, and thyme to the skillet.

• 8

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

• 9

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 10

  Slice the steak against the grain and serve alongside the roasted potatoes and asparagus, drizzling any remaining herb ghee from the pan over the top.