NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.25 tsp Red pepper flakes

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

PREPARATION

• 1

  Prepare the chimichurri by finely chopping the parsley, cilantro, and garlic, then whisking them in a small bowl with 1 tablespoon of olive oil, red wine vinegar, and red pepper flakes.

• 2

  Pat the sirloin steak dry and season both sides evenly with smoked paprika, sea salt, and black pepper.

• 3

  Trim the woody ends off the asparagus and toss the spears with 0.5 tablespoon of olive oil and a small pinch of sea salt.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly oil the grates.

• 5

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

• 6

  Add the asparagus to the grill alongside the steak during the last 5-6 minutes of cooking, turning occasionally until tender and lightly charred.

• 7

  Remove the steak from the heat and let it rest for 5 minutes to lock in the juices before slicing against the grain.

• 8

  Serve the sliced steak drizzled generously with the fresh chimichurri and the grilled asparagus on the side.