NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

0.5 cup Cooked Jasmine Rice

2 cloves Garlic

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 cup Fresh Spinach

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 tsp Fresh Parsley

PREPARATION

• 1

  Season the top sirloin steak evenly on both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 4

  While the steak rests, melt the ghee in a small saucepan over medium heat and sauté the minced garlic until golden and fragrant.

• 5

  Add the cooked jasmine rice and chopped parsley to the saucepan, stirring constantly until the rice is coated in garlic ghee and heated through.

• 6

  Toss the fresh spinach into the hot steak skillet for 60 seconds, allowing it to wilt slightly in the residual pan juices.

• 7

  Slice the rested steak against the grain and serve alongside the garlic rice and wilted spinach.