NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

0.5 tbsp Ghee

1 clove Garlic

1 sprig Fresh thyme

1 sprig Fresh rosemary

1 cup Asparagus spears

4 oz Sweet potato

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Bring the steak to room temperature for 20 minutes and pat it completely dry with paper towels.

• 2

  Season both sides of the sirloin evenly with sea salt and black pepper.

• 3

  Steam or boil the sweet potato until tender, then mash until smooth and creamy.

• 4

  Toss the asparagus spears with extra virgin olive oil and a pinch of salt, then roast or sauté until crisp-tender.

• 5

  Heat a heavy cast-iron skillet over medium-high heat until it is very hot and slightly smoking.

• 6

  Place the steak in the pan and sear for 3-4 minutes per side for a perfect medium-rare.

• 7

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

• 8

  Tilt the pan slightly and use a spoon to baste the melting herb ghee over the steak for about 1 minute.

• 9

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 10

  Plate the sliced sirloin alongside the mashed sweet potato and roasted asparagus, drizzling any remaining pan juices over the meat.