NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef sirloin steak

1 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Rub the beef sirloin steak evenly with the smoked paprika, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  Place the steak on the hot grill and cook for approximately 4 to 5 minutes per side until it reaches your desired level of doneness.

• 5

  Arrange the asparagus spears and cherry tomatoes on the grill alongside the steak, cooking until the vegetables are tender and lightly charred.

• 6

  Remove the steak from the heat and allow it to rest on a cutting board for at least 5 minutes to ensure it stays juicy.

• 7

  Slice the steak against the grain and serve with the grilled vegetables, drizzling the zesty chimichurri sauce over the top.