NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

0.5 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Baby potatoes

0.5 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the baby potatoes and toss them on a baking sheet with the olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and tender.

• 4

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

• 5

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

• 6

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 7

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

• 8

  Tilt the skillet and use a large spoon to continuously baste the steak with the foaming garlic ghee for about 1-2 minutes.

• 9

  Transfer the steak to a cutting board and let it rest for at least 5-8 minutes before slicing.

• 10

  In the same skillet, add the asparagus and sauté in the remaining garlic ghee for 3-5 minutes until bright green and crisp-tender.

• 11

  Slice the steak against the grain and serve alongside the roasted potatoes and sautéed asparagus.