NUTRITION

SERVINGS

INGREDIENTS

4.4 oz Top Sirloin Steak

2.5 cups Cauliflower florets

1.5 tbsp Ghee

2 cloves Garlic

1 tbsp Non-fat Greek Yogurt

80g Asparagus spears

1 sprig Fresh Rosemary

PREPARATION

• 1

  Steam the cauliflower florets until very tender, about 10-12 minutes.

• 2

  Pat the steak dry with a paper towel and season both sides generously with salt and black pepper.

• 3

  Heat half of the ghee in a heavy skillet over medium-high heat until shimmering.

• 4

  Place the steak in the pan along with the rosemary sprig and sear for 3-4 minutes per side for medium-rare.

• 5

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

• 6

  While the steak rests, lightly sauté the asparagus in the same pan with the remaining steak juices until bright green.

• 7

  Place the steamed cauliflower in a blender or food processor with the remaining ghee, garlic, and Greek yogurt.

• 8

  Blend until the mixture is completely smooth and velvety.

• 9

  Slice the steak against the grain and serve immediately over a generous portion of the warm cauliflower mash.