Makes 2 Servings
Macros: 449 Cal, Fat 28g, Carbs 12g, Fibre 6g, Protein 40g
1 1/2 tsps Butter (divided)
340 grams Top Sirloin Steak
1/4 tsp Sea Salt (divided)
1 1/2 tsps Fresh Oregano (chopped, divided)
2 cups Asparagus (woody ends trimmed)
2 cups Broccoli (small florets, chopped)
Heat half of the butter in a skillet over medium-high heat. Season both sides of the steak with half of the sea salt.
Add the steak to the skillet and cook for about two minutes per side, or until it has reached your desired doneness. Set aside and let it rest for at least five minutes before cutting into slices.
Reduce the heat to medium and add the remaining butter and half the oregano to the skillet. Cook the asparagus and broccoli for about six to eight minutes, or until cooked through. Season with the remaining salt.
Divide the asparagus, broccoli, and steak onto plates. Garnish with the remaining oregano and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Grill on the barbecue.
Dairy-Free: Use olive oil, coconut oil, avocado oil, or ghee instead of butter.
No Oregano: Use rosemary instead.