NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed sirloin steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

2 tbsp fresh parsley

1 tbsp fresh oregano

1 clove garlic

1 tbsp red wine vinegar

1 cup asparagus spears

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

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

• 3

  Toss the diced sweet potatoes and asparagus with a small drop of oil and grill or roast until tender and slightly charred.

• 4

  Prepare the chimichurri by finely mincing the parsley, oregano, and garlic, then whisking them together with the olive oil and red wine vinegar in a small bowl.

• 5

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

• 6

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

• 7

  Slice the steak against the grain and serve alongside the roasted vegetables, drizzling the fresh chimichurri sauce over the top.