NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

0.5 medium Sweet potato

1 cup Asparagus

0.25 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.25 tsp Dried oregano

0.13 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill or cast-iron grill pan to medium-high heat to ensure a perfect, smoky sear.

• 2

  Slice the sweet potato into half-inch rounds and trim the woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Lightly brush the sweet potato rounds and asparagus with the remaining olive oil to prevent sticking.

• 6

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

• 7

  Add the sweet potato rounds to the grill at the same time as the steak, and add the asparagus during the last 4 minutes of cooking time.

• 8

  Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

• 9

  Slice the steak thinly against the grain and serve alongside the grilled vegetables, drizzling the fresh chimichurri generously over the meat.