NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

0.5 medium sweet potato

1 cup asparagus

1 tsp avocado oil

1 tsp ghee

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus.

• 3

  Toss the sweet potato cubes with half of the avocado oil and a pinch of salt, then roast for 15 minutes.

• 4

  Add the asparagus to the baking sheet, drizzle with the remaining avocado oil, and roast for an additional 10-12 minutes until tender.

• 5

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

• 6

  Heat a cast-iron skillet over medium-high heat until very hot, then place the steak in the pan to sear for 3-4 minutes per side for medium-rare.

• 7

  During the last 2 minutes of cooking, add the ghee, smashed garlic clove, and rosemary sprig to the pan.

• 8

  Tilt the pan and use a spoon to continuously baste the steak with the melted garlic herb ghee.

• 9

  Remove the steak from the pan and let it rest for at least 5 minutes before slicing against the grain.

• 10

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