NUTRITION

SERVINGS

INGREDIENTS

5.5 oz grass-fed sirloin steak

1 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1.5 cup asparagus spears

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  Pat the sirloin steak dry and season both sides evenly with the smoked paprika, half of the sea salt, and half of the black pepper.

• 3

  In a small bowl, prepare the chimichurri by whisking together the extra virgin olive oil, red wine vinegar, finely minced garlic, chopped parsley, and chopped cilantro.

• 4

  Toss the asparagus spears with the avocado oil and the remaining sea salt and black pepper.

• 5

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

• 6

  Add the asparagus to the grill during the last 4 minutes of cooking, turning occasionally until tender and lightly charred.

• 7

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

• 8

  Slice the steak against the grain and serve topped generously with the fresh chimichurri sauce and the grilled asparagus on the side.