NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

4 oz Yukon gold potatoes

1 cup Asparagus

1 tsp Extra virgin olive oil

1 tsp Ghee

2 clove Garlic

1 sprig Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the Yukon gold potatoes into 1/2-inch cubes and toss them with the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 4

  Add the trimmed asparagus to the baking sheet with the potatoes, tossing slightly to coat in the remaining oil, and roast for another 10 minutes until the potatoes are golden and crispy.

• 5

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

• 6

  Heat a heavy cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for medium-rare.

• 7

  During the last 2 minutes of cooking, add the ghee, smashed garlic cloves, and rosemary sprig to the pan; tilt the pan and spoon the melted herb ghee over the steak repeatedly.

• 8

  Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain and serving with the roasted vegetables.