NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

1 tbsp Fresh oregano

1 clove Garlic

1 tbsp Red wine vinegar

1 cup Asparagus

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Season the flank steak evenly on both sides with smoked paprika, sea salt, and black pepper.

• 2

  Preheat a grill or cast-iron skillet over medium-high heat until very hot.

• 3

  Prepare the chimichurri by whisking together finely chopped parsley, oregano, minced garlic, 1 tbsp olive oil, and red wine vinegar in a small bowl.

• 4

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

• 5

  Grill the steak for approximately 4-5 minutes per side for medium-rare doneness.

• 6

  Place the asparagus on the grill during the last 4 minutes of steak cooking, turning occasionally until tender-crisp and charred.

• 7

  Allow the steak to rest for 5 minutes before slicing thinly against the grain and serving with the zesty chimichurri and grilled asparagus.