NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

1 tbsp ghee

2 cloves garlic

1 sprig fresh rosemary

1 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus, toss with olive oil and a pinch of the salt and pepper, then roast for 10-12 minutes until tender.

• 3

  While the asparagus roasts, pat the sirloin steak completely dry with paper towels to ensure a proper sear.

• 4

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

• 5

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

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side without moving it, creating a deep golden-brown crust.

• 7

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

• 8

  Tilt the skillet slightly and use a large spoon to continuously pour the hot, bubbling garlic ghee over the steak for 2 minutes.

• 9

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 10

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