NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Sirloin steak

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 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

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Pre-heat your grill or a heavy cast-iron skillet to medium-high heat.

• 2

  Season the sirloin steak evenly on both sides with the smoked paprika, sea salt, and black pepper.

• 3

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

• 4

  While the steak is grilling, finely chop the fresh parsley, cilantro, and garlic.

• 5

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

• 6

  Place the asparagus and cherry tomatoes on the grill for the last 4 minutes of cooking, turning occasionally until tender-crisp and slightly charred.

• 7

  Remove the steak from the heat and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 8

  Slice the steak against the grain and serve topped with the zesty chimichurri alongside the grilled vegetables.