Directions
Preheat your oven to 425°F (220°C). Lightly grease a large rimmed baking sheet with olive oil or avocado oil if it isn’t nonstick, and set it aside.
Pat the sirloin steak cubes dry with paper towels and place them in a large bowl. Sprinkle with about 1/2 teaspoon of the kosher salt and gently toss to season.
Rinse the asparagus, snap off and discard the woody ends, and pat the spears dry. Lay the asparagus spears in a single layer on one half of the prepared baking sheet. Spread the seasoned steak cubes in a single layer on the other half of the baking sheet, leaving a little space between pieces so they roast instead of steam.
In a small bowl or measuring cup, whisk together the melted ghee, crushed garlic, chopped fresh parsley, cracked black pepper, the remaining 1/2 teaspoon kosher salt, and smoked paprika if using. This is your 1 infused butter mix.
Holding the bowl of infused butter mix over the baking sheet, slowly pour this 1 infused butter mix made with melted ghee, crushed garlic, fresh parsley, and cracked black pepper evenly over the raw sirloin steak cubes and asparagus spears. Use a spatula or your hands to gently toss and turn the steak and asparagus right on the baking sheet so everything gets coated in the garlic butter.
Spread the steak cubes and asparagus back into a single, even layer after tossing, making sure the steak pieces aren’t piled on top of one another. This helps them brown nicely in the oven.
Place the baking sheet on the middle rack and bake for 12–15 minutes, or until the asparagus is crisp-tender and the steak is just about at your desired doneness (about 135–140°F for medium). If you like extra browning, switch the oven to broil for the last 1–2 minutes, watching closely so the garlic doesn’t burn.
Remove the baking sheet from the oven and let the steak rest for 3–5 minutes on the pan so the juices settle. Taste and add a pinch more salt or cracked black pepper if needed. Squeeze fresh lemon over the top right before serving, if you like, and serve hot straight from the baking sheet or transfer to a platter.
