NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

1 tbsp extra virgin olive oil

1 tsp avocado 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

1.5 cup asparagus

PREPARATION

• 1

  Finely mince the fresh parsley, cilantro, and garlic, then combine them in a small bowl with the extra virgin olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

• 2

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

• 3

  Season both sides of the sirloin steak evenly with the sea salt and black pepper.

• 4

  Trim the woody ends off the asparagus and toss the spears with the avocado oil until lightly coated.

• 5

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

• 6

  Add the asparagus to the grill alongside the steak during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

• 7

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

• 8

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