NUTRITION

SERVINGS

INGREDIENTS

8 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 spears

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Season both sides of the flank steak with half of the sea salt and black pepper.

• 3

  Grill the steak for approximately 4 to 5 minutes per side for medium-rare, then remove from heat and let it rest on a cutting board for 10 minutes.

• 4

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

• 5

  In a small mixing bowl, whisk together 1 tablespoon of olive oil, red wine vinegar, minced herbs, garlic, and red pepper flakes to create the chimichurri.

• 6

  Toss the asparagus spears with the remaining teaspoon of olive oil and the rest of the salt and pepper, then grill for 3 to 5 minutes until tender-crisp with light char marks.

• 7

  Slice the rested steak thinly against the grain and serve topped with the zesty chimichurri and the grilled asparagus on the side.