NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

1 tbsp Ghee

1 clove 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 Avocado oil

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to reach 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 until it shimmers.

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until a golden-brown crust forms.

• 5

  During the last 2 minutes of cooking, add the ghee, minced garlic, rosemary, and thyme to the pan.

• 6

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted herb ghee.

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.

• 8

  While the steak rests, quickly sauté the asparagus in the remaining pan juices for 3-4 minutes until bright green and tender.

• 9

  Slice the steak against the grain and serve immediately with the asparagus.