NUTRITION

SERVINGS

INGREDIENTS

6 oz Rump steak

1 tbsp Olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

10 medium Asparagus spears

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Place the asparagus on the sheet, drizzle with half the olive oil, and sprinkle with a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until it is tender and slightly charred at the tips.

• 4

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

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil until shimmering.

• 6

  Place the steak in the pan and sear for 3 to 4 minutes without moving it to develop a deep brown crust.

• 7

  Flip the steak, then add the minced garlic, rosemary, and thyme to the pan, tilting it to baste the meat with the infused oil.

• 8

  Cook for another 3 minutes for medium-rare, then remove the steak from the pan and let it rest on a cutting board for 5 minutes.

• 9

  Slice the steak against the grain and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.