NUTRITION

SERVINGS

INGREDIENTS

4 oz top sirloin steak

1 bunch asparagus

0.25 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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 place them on the baking sheet, tossing with a small amount of melted ghee and a pinch of salt.

• 3

  Roast the asparagus for 12-15 minutes until they are tender but still have a slight snap.

• 4

  While the asparagus roasts, pat the sirloin steak dry with paper towels and season both sides with the sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and add the remaining ghee.

• 6

  Once the skillet is hot, sear the steak for 4-5 minutes per side for a medium-rare finish.

• 7

  In the last 2 minutes of cooking, add the smashed garlic cloves, rosemary, and thyme to the pan.

• 8

  Tilt the skillet and use a spoon to baste the steak repeatedly with the hot herb-infused ghee.

• 9

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 10

  Squeeze fresh lemon juice over the roasted asparagus and serve alongside the sliced steak.