NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

1 tbsp 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

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic.

• 4

  In a small bowl, whisk the minced herbs and garlic with the red wine vinegar, red pepper flakes, and 0.75 tbsp of olive oil.

• 5

  Lightly coat the asparagus spears with the remaining 0.25 tbsp of olive oil and the rest of the salt and pepper.

• 6

  Grill the steak for approximately 4-5 minutes per side for medium-rare, then transfer to a board to rest for 5 minutes.

• 7

  While the steak rests, grill the asparagus for 5-6 minutes until tender and slightly charred.

• 8

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