NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

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 red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

10 medium Asparagus spears asparagus spears

0.25 tbsp extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil on a baking sheet.

• 4

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

• 5

  While the asparagus roasts, finely chop the parsley and cilantro, and mince the garlic.

• 6

  In a small mixing bowl, whisk together the chopped herbs, minced garlic, 1 tbsp olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

• 7

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

• 8

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

• 9

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