NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Ghee

2 whole Garlic cloves

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the asparagus spears with olive oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender but still slightly crisp.

• 4

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

• 5

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

• 6

  Heat a cast-iron skillet over medium-high heat until it begins to smoke slightly.

• 7

  Place the steak in the hot pan and sear for 3-4 minutes per side for a medium-rare finish.

• 8

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

• 9

  Tilt the pan slightly and use a large spoon to continuously baste the steak with the melting herb ghee for 1-2 minutes.

• 10

  Transfer the steak to a wooden cutting board and let it rest for at least 5 minutes to lock in the juices.

• 11

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