NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus

0.5 cup baby potatoes

1 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the halved baby potatoes and trimmed asparagus spears with olive oil and a pinch of sea salt and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until the potatoes are golden and the asparagus is tender.

• 4

  Season the steak generously on both sides with the remaining sea salt and black pepper.

• 5

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

• 6

  Reduce the heat to medium-low and add the ghee, minced garlic, rosemary, and thyme to the skillet.

• 7

  Tilt the pan and use a spoon to continuously baste the steak with the melting herb butter for 1 minute.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing and serving with the roasted vegetables.