NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed top sirloin steak

1 tsp smoked paprika

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 tbsp avocado oil

PREPARATION

• 1

  Preheat a cast-iron skillet or grill over medium-high heat.

• 2

  Pat the steak dry and season both sides with smoked paprika, 0.25 tsp sea salt, and black pepper.

• 3

  Toss the asparagus with 0.25 tbsp avocado oil and the remaining 0.25 tsp sea salt.

• 4

  Add 0.5 tbsp avocado oil to the hot skillet and sear the steak for 4-5 minutes per side, then let it rest on a cutting board.

• 5

  While the steak rests, cook the asparagus in the same skillet for 5 minutes until tender-crisp with charred tips.

• 6

  Finely chop the parsley, cilantro, and garlic, then whisk with red wine vinegar and extra virgin olive oil in a small bowl.

• 7

  Slice the steak against the grain and serve topped with the zesty chimichurri and grilled asparagus.