NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Top sirloin steak

0.25 tsp Avocado oil

0 tbsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

  Remove the sirloin 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 evenly with sea salt and black pepper.

• 3

  Heat a cast-iron skillet over medium-high heat and add the avocado oil, swirling to coat the pan.

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes without moving it to develop a deep golden crust.

• 5

  Flip the steak and immediately add the ghee, smashed garlic cloves, rosemary, and thyme to the pan.

• 6

  Tilt the pan slightly and use a large spoon to continuously baste the steak with the melting herb ghee for another 3-4 minutes for medium-rare.

• 7

  Transfer the steak to a cutting board and let it rest for at least 5-10 minutes to lock in the juices.

• 8

  While the steak rests, add the asparagus to the same skillet and sauté in the remaining herb ghee for 4-5 minutes until bright green and tender.

• 9

  Finish the asparagus with a squeeze of fresh lemon juice and serve alongside the sliced sirloin.