NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

2 cup Zucchini

1 tbsp Avocado oil

1 tsp Ghee

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-inch thick rounds and toss them on the baking sheet with 0.5 tbsp of avocado oil and half of the sea salt and black pepper.

• 3

  Roast the zucchini for 15-18 minutes, flipping halfway through, until they are tender and lightly caramelized.

• 4

  While the zucchini roasts, pat the sirloin steak completely dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

• 6

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, ensuring a deep brown crust forms.

• 7

  In the final minute of searing, add the ghee, minced garlic, and rosemary to the pan, tilting the skillet to spoon the melted herb butter over the steak.

• 8

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes to lock in the juices.

• 9

  Slice the steak against the grain and serve immediately alongside the warm roasted zucchini rounds.