NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Sirloin steak

1 medium Sweet potato

2 cups Broccoli florets

0.5 tsp Ghee

0.5 tsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1-inch pieces, then toss on the baking sheet with olive oil and half of the sea salt.

• 3

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

• 4

  While potatoes roast, steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until bright green and crisp-tender.

• 5

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

• 6

  Heat a cast-iron skillet over medium-high heat; once hot, sear the steak for 3-4 minutes per side for medium-rare.

• 7

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

• 8

  Tilt the pan and use a spoon to continuously baste the steak with the melted herb ghee for 1 minute.

• 9

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 10

  Plate the sliced steak alongside the roasted sweet potatoes and steamed broccoli, drizzling any remaining pan juices over the meat.