NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Ghee

2 cloves Garlic

1 sprig Fresh rosemary

1 cup Asparagus spears

1 cup Cremini mushrooms

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature.

• 2

  Pat the steak completely 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 and add the olive oil until it is shimmering.

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes until a deep brown crust forms, then flip.

• 5

  Add the ghee, smashed garlic cloves, and fresh rosemary to the skillet, tilting the pan to spoon the melting herb butter over the steak repeatedly.

• 6

  Cook for another 3-4 minutes for medium-rare, then remove the steak to a plate and let it rest for 5-10 minutes.

• 7

  In the same skillet with the remaining juices, add the asparagus and sliced mushrooms, sautéing for 5 minutes until tender and golden.

• 8

  Slice the rested steak against the grain and serve with the sautéed vegetables.