NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

4 oz baby potatoes

1 bunch asparagus

1 tbsp ghee

2 cloves garlic

1 sprig fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

  Halve the baby potatoes and toss them on the baking sheet with 0.5 tablespoons of melted ghee and half of the salt and pepper.

• 3

  Roast the potatoes for 15 minutes, then add the trimmed asparagus to the pan and roast for another 10 minutes until tender.

• 4

  While the vegetables roast, pat the steak dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and melt the remaining 0.5 tablespoons of ghee.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side, adding crushed garlic and the rosemary sprig during the last 2 minutes to baste the meat.

• 7

  Remove the steak from the heat and let it rest for 5 minutes before slicing and serving with the roasted vegetables.