NUTRITION

SERVINGS

INGREDIENTS

6 oz skirt steak

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp olive oil

1 cup asparagus

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tbsp red wine vinegar

0.5 tbsp olive oil

0.13 tsp red pepper flakes

PREPARATION

• 1

  Preheat your outdoor grill or indoor grill pan to high heat and preheat your oven to 400°F.

• 2

  Trim the tough ends off the asparagus and toss the spears with 0.5 tbsp olive oil and a pinch of sea salt on a baking sheet.

• 3

  Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred at the tips.

• 4

  Pat the skirt steak dry with paper towels and rub both sides evenly with smoked paprika, sea salt, and black pepper.

• 5

  Place the steak on the hot grill and cook for 3-4 minutes per side for medium-rare, then remove and let rest for 5 minutes.

• 6

  While the steak rests, finely mince the fresh parsley, cilantro, and garlic clove.

• 7

  In a small bowl, whisk together the minced herbs and garlic with red wine vinegar, the remaining 0.5 tbsp olive oil, and red pepper flakes.

• 8

  Slice the rested skirt steak thinly against the grain and serve immediately topped with the fresh chimichurri sauce and the roasted asparagus.