NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

1 tbsp Extra virgin olive oil

0.13 tsp Red pepper flakes

1 cup Asparagus

1 tsp Extra virgin olive oil

PREPARATION

• 1

  In a small bowl, combine finely chopped parsley, cilantro, and minced garlic with red wine vinegar, red pepper flakes, and 1 tablespoon of olive oil to create the chimichurri.

• 2

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

• 3

  Preheat your grill or grill pan to medium-high heat.

• 4

  Toss the asparagus with the remaining teaspoon of olive oil and a pinch of salt.

• 5

  Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

• 6

  Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 7

  While the steak rests, grill the asparagus for 3-5 minutes until tender and slightly charred.

• 8

  Thinly slice the steak against the grain and serve topped with a generous spoonful of the zesty chimichurri.