NUTRITION

SERVINGS

INGREDIENTS

5.5 oz flank steak

0.5 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

0.25 cup fresh parsley

1 tbsp fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

1.5 cups asparagus spears

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  Pat the flank steak dry with paper towels and season both sides evenly with the smoked paprika, sea salt, and black pepper.

• 3

  Toss the asparagus spears in a bowl with the avocado oil until lightly coated.

• 4

  Place the steak on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 5

  During the last 5 minutes of the steak's cooking time, add the asparagus to the grill, turning occasionally until tender and slightly charred.

• 6

  Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 7

  While the steak rests, finely mince the parsley, cilantro, and garlic clove.

• 8

  In a small bowl, whisk together the minced herbs, garlic, extra virgin olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

• 9

  Slice the rested steak thinly against the grain and serve immediately, topped with the zesty chimichurri and accompanied by the grilled asparagus.