NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed sirloin steak

4 oz Organic white potato

1 cup Fresh asparagus

1 tbsp Extra virgin olive oil

1 clove Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and dice the organic white potato into half-inch cubes.

• 2

  Toss the potato cubes on a baking sheet with half of the extra virgin olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the potatoes for 15 minutes until they begin to soften and turn golden.

• 4

  Trim the woody ends off the fresh asparagus and add them to the baking sheet with the potatoes.

• 5

  Drizzle the remaining olive oil over the asparagus and season with another pinch of sea salt and black pepper.

• 6

  Return the vegetables to the oven for 10 to 12 minutes until the potatoes are crispy and the asparagus is tender.

• 7

  Season the grass-fed sirloin steak generously on both sides with the remaining sea salt and black pepper.

• 8

  Heat a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for a perfect medium-rare finish.

• 9

  Add the smashed garlic clove and fresh rosemary sprig to the pan during the final minute of cooking to infuse the steak with aromatics.

• 10

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing and serving with the roasted vegetables.