NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 medium Yukon gold potato

1 tsp Olive oil

1 tsp Ghee

1 cup Asparagus

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon gold potato into half-inch cubes and toss with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.

• 4

  While potatoes roast, season the steak on both sides with the remaining salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat. Once hot, sear the steak for 3-4 minutes per side for medium-rare.

• 6

  Reduce heat to medium and add the ghee, smashed garlic cloves, rosemary, and thyme to the pan.

• 7

  Tilt the pan and use a spoon to continuously baste the steak with the melted herb ghee for 1 minute, then remove steak to a plate to rest.

• 8

  In the same skillet, add the asparagus and sauté for 3-4 minutes in the residual garlic ghee until tender and slightly charred.

• 9

  Slice the steak against the grain and serve immediately with the roasted potatoes and asparagus.