NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 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

1 cup Asparagus

PREPARATION

• 1

  Preheat a grill or cast-iron skillet over medium-high heat.

• 2

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

• 3

  Grill the steak for 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 10 minutes.

• 4

  While the steak rests, finely mince the fresh parsley, cilantro, and garlic clove.

• 5

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

• 6

  Sauté the asparagus in a pan over medium heat for 4 minutes until tender-crisp and bright green.

• 7

  Slice the rested steak against the grain into thin strips to ensure maximum tenderness.

• 8

  Plate the steak and asparagus, then drizzle the zesty chimichurri generously over the meat.