NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed top sirloin steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.25 tsp red pepper flakes

1 cup asparagus spears

1 tsp avocado oil

PREPARATION

• 1

  Preheat your grill or cast-iron grill pan to medium-high heat.

• 2

  Rub the sirloin steak with half of the avocado oil and season both sides evenly with smoked paprika, sea salt, and black pepper.

• 3

  Toss the asparagus spears with the remaining avocado oil and a small pinch of salt.

• 4

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

• 5

  Add the asparagus to the grill during the last 4 minutes of cooking, turning occasionally until tender and lightly charred.

• 6

  While the steak rests for 5 minutes, finely mince the parsley, cilantro, and garlic, then whisk them together with olive oil, red wine vinegar, and red pepper flakes in a small bowl.

• 7

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