NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

1 tbsp Fresh oregano

1 clove Garlic

0.13 tsp Red pepper flakes

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Pat the flank steak dry and season both sides evenly with the smoked paprika, sea salt, and black pepper.

• 3

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

• 4

  While the steak is cooking, finely mince the fresh parsley, oregano, and garlic.

• 5

  In a small mixing bowl, whisk together the minced herbs, garlic, red wine vinegar, red pepper flakes, and extra virgin olive oil to create the chimichurri.

• 6

  Lightly mist the asparagus spears with oil spray and place them on the grill for 3-4 minutes, turning occasionally until tender and slightly charred.

• 7

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

• 8

  Thinly slice the steak against the grain and serve immediately topped with the zesty chimichurri and grilled asparagus on the side.