NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 medium Yukon Gold potato

1 tsp Ghee

1 tbsp Plain Greek yogurt

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 tsp Lemon juice

PREPARATION

• 1

  Peel and cube the Yukon Gold potato, then boil in a pot of salted water until fork-tender, approximately 12 to 15 minutes.

• 2

  While potatoes boil, season the top sirloin steak on both sides with half of the sea salt and black pepper.

• 3

  Heat one teaspoon of ghee in a cast-iron skillet over medium-high heat; sear the steak for 4 to 5 minutes per side until it reaches your desired doneness.

• 4

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

• 5

  In the same skillet, add the asparagus and lemon juice, sautéing for 3 to 4 minutes until bright green and slightly tender.

• 6

  Drain the potatoes and return them to the pot; mash thoroughly with the remaining ghee, Greek yogurt, minced garlic, and the rest of the salt and pepper.

• 7

  Serve the sliced steak alongside the creamy garlic mashed potatoes and sautéed asparagus.