NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1.5 cup asparagus spears

1 tbsp ghee

0.5 tbsp extra virgin olive oil

2 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 and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 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 charred.

• 4

  Pat the sirloin 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 sear the steak for 3 to 4 minutes per side for medium-rare.

• 6

  Reduce the heat to medium-low and add the ghee, smashed garlic cloves, rosemary, and thyme to the skillet.

• 7

  Tilt the pan slightly and use a spoon to continuously pour the melting herb ghee over the steak for 2 minutes.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.

• 9

  Serve the sliced steak topped with the pan juices alongside the roasted asparagus.