NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.5 cup cooked jasmine rice

1 tsp extra virgin olive oil

1 tsp grass-fed butter

1 clove garlic

1 tbsp fresh parsley

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a cast-iron skillet or heavy pan over medium-high heat until shimmering.

• 3

  Place the steak in the pan and sear for 3 to 4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 4

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

• 5

  In the same skillet, reduce heat to medium and add the grass-fed butter and minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Add the cooked jasmine rice and chopped parsley to the pan, stirring to coat the rice in the garlic butter.

• 7

  Add the baby spinach to the rice mixture and toss gently for 1 minute until the leaves are just wilted.

• 8

  Slice the rested steak against the grain and serve it immediately over the garlic herb rice and spinach.