NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

1 medium Yukon gold potato

0.25 tbsp Extra virgin olive oil

0.25 tbsp Ghee

3 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried rosemary

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Cut the Yukon gold potato into 1/2-inch cubes and toss them in a bowl with the extra virgin olive oil, dried rosemary, and a pinch of salt and pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until the edges are crispy and golden.

• 4

  While the potatoes roast, cut the sirloin steak into 1-inch cubes and pat them thoroughly dry with a paper towel to ensure a good sear.

• 5

  Season the steak bites evenly with the remaining sea salt and black pepper.

• 6

  Heat a large cast-iron skillet over medium-high heat until it is very hot, then add the steak bites in a single layer without overcrowding.

• 7

  Sear the steak for 2 minutes undisturbed to develop a deep crust, then flip and cook for another 1-2 minutes for medium-rare.

• 8

  Reduce the heat to medium, add the ghee and minced garlic to the skillet, and toss the steak bites for 60 seconds until they are glossy and fragrant.

• 9

  Remove the skillet from the heat and serve the steak bites immediately alongside the roasted potatoes, garnished with freshly chopped parsley.