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

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 tsp avocado oil

PREPARATION

• 1

  Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic. Combine them in a small bowl with the extra virgin olive oil, red wine vinegar, red pepper flakes, and a pinch of sea salt. Set aside to let the flavors meld.

• 2

  Preheat your grill or a cast-iron grill pan over medium-high heat. Pat the flank steak dry with a paper towel and season both sides with half of the sea salt and black pepper.

• 3

  Lightly coat the asparagus spears with avocado oil and the remaining salt and pepper.

• 4

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

• 5

  During the last 5 minutes of steak cooking, add the asparagus to the grill, turning occasionally until tender and lightly charred.

• 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

  Slice the steak against the grain into thin strips and serve immediately, drizzled generously with the zesty chimichurri and accompanied by the grilled asparagus.