NUTRITION

SERVINGS

INGREDIENTS

6 oz Sirloin steak

0.5 tbsp Ghee

1 cup Asparagus

0.5 cup Baby gold potatoes

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Halve the baby gold potatoes and trim the woody ends off the asparagus spears.

• 3

  Toss the potatoes and asparagus with the extra virgin olive oil and a pinch of the sea salt and black pepper.

• 4

  Spread the vegetables on the baking sheet and roast for 20 minutes, or until the potatoes are golden and the asparagus is tender.

• 5

  While the vegetables roast, pat the sirloin steak dry with a paper towel and season both sides with the remaining sea salt, black pepper, and dried rosemary.

• 6

  Heat a heavy cast-iron skillet over medium-high heat until very hot.

• 7

  Place the steak in the dry skillet and sear for 3 to 4 minutes per side for a medium-rare finish.

• 8

  During the last minute of searing, add the ghee and minced garlic to the pan; tilt the pan and spoon the foaming garlic ghee over the steak repeatedly.

• 9

  Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to lock in the juices before slicing.

• 10

  Serve the sliced steak topped with any remaining garlic ghee from the pan alongside the roasted potatoes and asparagus.