NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

0.5 tbsp extra virgin olive oil

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus spears

0.25 tbsp extra virgin olive oil

0.5 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.25 tbsp extra virgin olive oil

0.13 tsp red pepper flakes

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat and preheat your oven to 400°F.

• 2

  Rub the sirloin steak evenly with 0.5 tbsp olive oil, smoked paprika, garlic powder, and half of the salt and pepper.

• 3

  Toss the asparagus spears with 0.25 tbsp olive oil and the remaining salt and pepper on a baking sheet, then roast for 12 minutes until tender.

• 4

  Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic, then whisking them together with the red wine vinegar, 0.25 tbsp olive oil, and red pepper flakes.

• 5

  Grill the steak for 4 to 5 minutes per side for a medium-rare finish, then remove from heat and let it rest for 5 minutes.

• 6

  Slice the steak against the grain and serve immediately topped with the fresh chimichurri and the roasted asparagus on the side.