NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

1.5 cup asparagus

1 tsp lemon juice

PREPARATION

• 1

  Pat the sirloin steak dry with a paper towel and season both sides evenly with the smoked paprika, sea salt, and black pepper.

• 2

  Prepare the chimichurri by finely chopping the parsley and cilantro, then whisking them in a small bowl with minced garlic, red wine vinegar, red pepper flakes, and half of the olive oil.

• 3

  Heat a grill pan or cast-iron skillet over medium-high heat and add a drizzle of the remaining olive oil.

• 4

  Place the steak in the hot pan and sear for approximately 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 5

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

• 6

  While the steak rests, toss the asparagus into the same pan and sauté for 3-4 minutes with the lemon juice until tender-crisp and slightly charred.

• 7

  Slice the rested steak against the grain and serve immediately, topped generously with the zesty chimichurri and paired with the roasted asparagus.