NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Top sirloin steak

0.5 tsp Ghee

0.5 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Baby potatoes

PREPARATION

• 1

  Preheat oven to 400°F. Toss halved baby potatoes with half the olive oil and a pinch of salt; roast for 20 minutes.

• 2

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

• 3

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

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, developing a deep golden crust.

• 5

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

• 6

  Tilt the pan and spoon the melting herb ghee over the steak repeatedly to infuse flavor.

• 7

  Remove the steak from the pan and let it rest for 5 minutes before slicing across the grain.

• 8

  While the steak rests, quickly sauté or steam the asparagus until bright green and tender-crisp.

• 9

  Serve the sliced steak topped with the remaining pan juices alongside the roasted potatoes and asparagus.