NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tbsp Ghee

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 cup Asparagus

0.5 cup Baby potatoes

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F. Halve the baby potatoes, toss them with olive oil and a pinch of salt, and roast on a sheet pan for 20 minutes until golden.

• 2

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

• 3

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

• 4

  Place the steak in the skillet and sear for 4 to 5 minutes per side for medium-rare doneness.

• 5

  In the last 2 minutes of cooking, add the ghee, smashed garlic cloves, and fresh rosemary to the skillet.

• 6

  Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted garlic butter.

• 7

  Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.

• 8

  While the steak rests, add the asparagus to the same skillet and sauté in the remaining pan juices for 3 to 4 minutes until crisp-tender.

• 9

  Slice the steak thinly against the grain and serve immediately with the roasted potatoes and asparagus.