NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 medium Sweet potato

0 tsp Olive oil

0 tsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss with olive oil and half of the salt and pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  Pat the steak dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and add the ghee.

• 6

  Once the ghee is shimmering, place the steak in the pan and sear for 3-4 minutes without moving it to develop a crust.

• 7

  Flip the steak and add the smashed garlic cloves, rosemary, and thyme to the pan.

• 8

  Tilt the pan slightly and use a spoon to baste the steak with the melting herb-infused ghee for another 3 minutes.

• 9

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

• 10

  In the same skillet, toss the asparagus spears in the residual juices and sauté for 3-4 minutes until tender-crisp.

• 11

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