NUTRITION

SERVINGS

INGREDIENTS

5 oz grass-fed top sirloin steak

1 tbsp ghee

2 clove garlic

1 tsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

2 cup asparagus spears

1 tsp lemon juice

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to allow it to reach room temperature.

• 2

  Pat the steak completely dry with paper towels and season both sides evenly with sea salt and black pepper.

• 3

  Heat a heavy cast-iron skillet over medium-high heat until very hot, then add half of the ghee to the pan.

• 4

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.

• 5

  During the last 2 minutes of cooking, add the remaining ghee, minced garlic, and rosemary to the pan.

• 6

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic-rosemary ghee.

• 7

  Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices before slicing.

• 8

  While the steak rests, toss the asparagus spears into the same skillet and sauté for 3-5 minutes until bright green and tender.

• 9

  Finish the asparagus with a squeeze of fresh lemon juice and serve immediately alongside the rested steak.