NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

0.5 tbsp ghee

1 tsp avocado oil

0.5 cup baby potatoes

1 cup asparagus

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F. Toss halved baby potatoes with half the avocado oil and a pinch of salt; roast for 20 minutes until tender.

• 2

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

• 3

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

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes per side to achieve a deep crust and medium-rare finish.

• 5

  Reduce heat to medium; add ghee, the smashed garlic clove, rosemary, and thyme to the pan.

• 6

  Tilt the pan slightly and spoon the melting herb ghee over the steak repeatedly for 1-2 minutes to infuse flavor.

• 7

  Remove the steak to a plate to rest for 5 minutes; add asparagus to the same pan and sauté in the remaining juices for 4 minutes.

• 8

  Serve the rested steak sliced against the grain alongside the roasted potatoes and buttery asparagus.