NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 tbsp red wine vinegar

1 clove garlic

1 cup asparagus

1 cup red bell pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the steak on the hot surface and cook for 4 to 5 minutes per side for medium-rare.

• 4

  Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes.

• 5

  While the steak rests, grill the asparagus and sliced red bell peppers until they are tender and slightly charred.

• 6

  Finely chop the parsley, cilantro, and garlic, then whisk them together with the olive oil and red wine vinegar in a small bowl.

• 7

  Slice the rested steak against the grain and serve with the zesty chimichurri drizzled over the top and the grilled vegetables on the side.