NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.25 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

1 cup Asparagus spears

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking and season both sides evenly with sea salt and black pepper.

• 2

  Heat a cast-iron skillet over medium-high heat and add the avocado oil, swirling to coat the pan until it begins to shimmer.

• 3

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, ensuring a deep golden-brown crust forms.

• 4

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

• 5

  Tilt the pan slightly and use a large spoon to continuously baste the steak with the melted garlic ghee for about 2 minutes.

• 6

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to allow the juices to redistribute.

• 7

  While the steak rests, toss the asparagus spears into the same skillet and sauté in the remaining garlic ghee for 3-5 minutes until crisp-tender.

• 8

  Slice the steak against the grain and serve immediately alongside the buttery asparagus.