NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 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

1 cup Asparagus

0.25 tbsp Extra virgin olive oil

PREPARATION

• 1

  Preheat a grill or cast-iron skillet over medium-high heat until very hot.

• 2

  Season the flank steak evenly on both sides with the smoked paprika, sea salt, and black pepper, pressing the spices into the meat.

• 3

  Place the steak on the hot surface and sear for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 10 minutes.

• 4

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

• 5

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

• 6

  Toss the asparagus with the remaining 0.5 tablespoon of olive oil and grill or sauté for 5-7 minutes until tender-crisp and lightly charred.

• 7

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