NUTRITION

SERVINGS

INGREDIENTS

6 oz Top Sirloin Steak

1 cup Asparagus spears

1 tbsp Ghee

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus, toss with the olive oil and a pinch of the salt and pepper, then roast for 12 minutes until tender.

• 3

  Season the steak on both sides with the remaining sea salt and black pepper.

• 4

  Heat a cast-iron skillet over medium-high heat until very hot, then add the steak to the pan.

• 5

  Sear the steak for 3 to 4 minutes per side for medium-rare.

• 6

  During the last 2 minutes of cooking, add the ghee, minced garlic, rosemary, and thyme to the skillet.

• 7

  Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic herb ghee.

• 8

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

• 9

  Serve the sliced steak alongside the roasted asparagus, drizzling any remaining herb ghee from the pan over the top.