NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Flank steak

0.5 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Fresh parsley

0.25 cup Fresh cilantro

1 tbsp Red wine vinegar

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Red pepper flakes

1 cup Asparagus spears

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your grill or a heavy cast-iron grill pan to medium-high heat.

• 2

  Pat the flank steak dry and rub both sides with 1 tablespoon of olive oil, smoked paprika, sea salt, and black pepper.

• 3

  Toss the asparagus spears with 1 teaspoon of olive oil and a small pinch of salt.

• 4

  Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, then transfer to a cutting board and let rest for 5-7 minutes.

• 5

  While the steak rests, grill the asparagus for 4-6 minutes, turning occasionally, until tender and lightly charred.

• 6

  Finely mince the parsley, cilantro, and garlic, then whisk them together in a small bowl with the red wine vinegar, red pepper flakes, and the remaining 1 tablespoon of olive oil.

• 7

  Slice the rested steak thinly against the grain and arrange on a plate.

• 8

  Drizzle the zesty chimichurri over the steak and serve immediately with the grilled asparagus on the side.