NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 cup Asparagus spears

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking and season both sides with sea salt and black pepper.

• 2

  Trim the woody ends off the asparagus spears and set aside.

• 3

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

• 4

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until a golden-brown crust forms.

• 5

  Reduce heat to medium and add the ghee, smashed garlic cloves, rosemary, and thyme to the pan.

• 6

  Tilt the pan and use a spoon to continuously baste the steak with the melted herb butter for 2 minutes.

• 7

  Move the steak to one side of the pan and add the asparagus, sautéing them in the garlic butter for 4-5 minutes until tender.

• 8

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

• 9

  Serve the sliced steak alongside the buttery asparagus, drizzling any remaining pan juices over the top.