NUTRITION

SERVINGS

INGREDIENTS

3.5 oz flank steak

0.5 tsp avocado oil

0.5 cup baby potatoes

1.5 cups 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 red pepper flakes

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus.

• 3

  Toss the potatoes with a pinch of salt and pepper, then roast for 12 minutes.

• 4

  Add the asparagus to the baking sheet and roast for an additional 8-10 minutes until both vegetables are tender.

• 5

  While vegetables roast, finely mince the parsley, cilantro, and garlic.

• 6

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

• 7

  Pat the flank steak dry and season both sides with the remaining salt and pepper.

• 8

  Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 9

  Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 10

  Slice the steak against the grain and serve topped with the fresh chimichurri and roasted vegetables.