NUTRITION

SERVINGS

INGREDIENTS

6 oz sirloin steak

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

10 spears asparagus

1 tsp avocado oil

PREPARATION

• 1

  Preheat your grill or a heavy cast-iron skillet to medium-high heat and preheat your oven to 400°F for the vegetables.

• 2

  Season the sirloin steak evenly on both sides with the smoked paprika and half of the sea salt and black pepper.

• 3

  Toss the asparagus spears with the avocado oil and the remaining salt and pepper, then roast on a parchment-lined sheet pan for 12 minutes until tender-crisp.

• 4

  Finely mince the fresh parsley, cilantro, and garlic, then whisk them together with the extra virgin olive oil, red wine vinegar, and red pepper flakes in a small bowl.

• 5

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

• 6

  Remove the steak from the heat and let it rest for 5 minutes to lock in the juices before slicing against the grain.

• 7

  Plate the sliced steak alongside the roasted asparagus and generously spoon the zesty chimichurri over the meat.