NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 medium Yukon Gold potato

1.5 cups Fresh green beans

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and trim the ends of the green beans.

• 3

  On a large sheet pan, toss the potatoes and green beans with the olive oil and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer and roast for 20-25 minutes until the potatoes are golden and the beans are tender.

• 5

  While the vegetables roast, pat the steak dry and season both sides with the remaining salt and pepper.

• 6

  Heat a cast-iron skillet over medium-high heat until very hot.

• 7

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

• 8

  Reduce the heat to low, add the ghee and minced garlic to the pan.

• 9

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melting garlic butter for 1 minute.

• 10

  Remove the steak from the pan and let it rest for 5 minutes before slicing.

• 11

  Serve the steak alongside the roasted vegetables and garnish everything with chopped fresh parsley.