NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

0.5 tsp Avocado oil

0.5 tbsp Grass-fed butter

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 cup Fingerling potatoes

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature and pat it thoroughly dry with paper towels.

• 2

  Season both sides of the steak and the halved fingerling potatoes with the sea salt and black pepper.

• 3

  Heat a large cast-iron skillet over medium-high heat with the avocado oil until it begins to shimmer.

• 4

  Place the potatoes cut-side down in the skillet and sear for 5 minutes until they are golden and crisp.

• 5

  Push the potatoes to the outer edges of the pan and place the steak in the center, searing for 3 to 4 minutes per side for medium-rare.

• 6

  During the final 2 minutes of cooking, add the asparagus spears, butter, smashed garlic clove, rosemary, and thyme to the pan.

• 7

  Tilt the skillet slightly and use a large spoon to continuously baste the steak and vegetables with the melted herb butter.

• 8

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain to serve with the potatoes and asparagus.