NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank Steak

1.5 cups Asparagus

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, half the salt, and half the pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the flank steak dry with paper towels and season both sides with the remaining salt, pepper, rosemary, and thyme.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, adding the smashed garlic cloves to the pan during the final 2 minutes of cooking.

• 7

  Remove the steak from the skillet and transfer to a cutting board to rest for at least 5 minutes.

• 8

  Slice the steak against the grain into thin strips and serve immediately alongside the roasted asparagus with a fresh squeeze of lemon juice.