NUTRITION

SERVINGS

INGREDIENTS

0.33 lb Sirloin steak

1 tsp Avocado oil

1 tbsp Grass-fed butter

1 clove Garlic

0.5 tsp Fresh rosemary

0.5 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare doneness.

• 4

  During the final 2 minutes of searing, add the grass-fed butter, minced garlic, rosemary, and thyme to the pan.

• 5

  Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted herb butter.

• 6

  Transfer the steak to a clean cutting board and let it rest for 5 minutes to lock in the juices.

• 7

  In the same skillet with the remaining pan juices, add the asparagus spears and cherry tomatoes.

• 8

  Sauté the vegetables for 4 to 5 minutes until the asparagus is crisp-tender and the tomatoes begin to burst.

• 9

  Slice the steak against the grain and serve immediately alongside the warm sautéed vegetables.