8 servings

1 kilo new york steak
3 tbsp apple cider vinegar
3 tbsp ghee melted
2 tbsp dijon mustard
1 tsp cumin
pepper to taste
2 tsp sea salt
½ cup water
6-8 rosemary sprigs

In a small bowl add the vinegar, ghee, mustard, cumin and pepper to taste. Stir and pour into a large ziploc bag. Add the meat and move to impregnate well. Refrigerate at least 6 hours or overnight, stirring occasionally.

Preheat the oven to 480º F.

Take the meat out of the refrigerator 45 minutes before cooking. Meanwhile, place the rosemary in the bottom of a baking dish. Put the meat on top and add the salt.

Pour in all the liquid from the bag that was left from the marinade, and the water.

Bake for 20 minutes (it is red in the center). You can leave it a little longer if you like it more cooked.

Remove from the oven and let it rest for 10 minutes.
Cut the meat into thin slices and collect the juices in a sauce bowl. Garnish with sprigs of rosemary.

Per serving:
Cal: 233.3 P: 35 F: 15.1 Cb: 1.4