NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

1.5 cup Shredded russet potato

0.75 tbsp Avocado oil

1 tbsp Ghee

0.25 cup Diced red bell pepper

0.25 cup Diced yellow onion

1 clove Garlic

1 sprig Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Pat the sirloin steak dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat and add the potatoes, diced onions, and diced peppers.

• 4

  Spread the potato mixture into an even layer, sprinkle with smoked paprika, and cook undisturbed for 5 minutes until the bottom is crispy.

• 5

  Flip the hash browns and cook for another 4-5 minutes until golden brown on both sides, then remove from the pan.

• 6

  In the same skillet or a separate cast-iron pan, melt the ghee over high heat until shimmering.

• 7

  Sear the steak for 3-4 minutes per side for medium-rare, adding the minced garlic and rosemary sprig during the final minute to baste.

• 8

  Transfer the steak to a cutting board to rest for 5 minutes before slicing against the grain and serving with the hot hash browns.