NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Sirloin steak

0 tbsp Ghee

0 tbsp Avocado oil

1 small Sweet potato

1 cup Asparagus spears

1 clove Garlic

0.5 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F. Pierce the sweet potato with a fork and bake for 40-45 minutes until tender.

• 2

  Toss asparagus with a drizzle of avocado oil and a pinch of salt; roast on a sheet pan during the last 12 minutes of potato cooking.

• 3

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

• 4

  Heat a cast-iron skillet over medium-high heat with the remaining avocado oil until shimmering.

• 5

  Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 6

  In the last minute of cooking, add the ghee, smashed garlic clove, and rosemary to the pan; tilt the skillet and spoon the melting herb butter over the steak.

• 7

  Remove the steak from the pan and let it rest for 5 minutes before slicing.

• 8

  Serve the sliced steak alongside the roasted sweet potato and asparagus, drizzling any remaining pan juices over the meat.