NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

2 tbsp Fresh parsley

1 tbsp Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.25 tsp Red pepper flakes

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, prepare the chimichurri by whisking together the finely chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, and red pepper flakes.

• 4

  Lightly mist the asparagus spears with water or a tiny drop of oil and place them on the grill for 4 to 5 minutes until tender-crisp and slightly charred.

• 5

  Place the steak on the hot grill and cook for approximately 4 to 5 minutes per side for medium-rare, or until it reaches your preferred internal temperature.

• 6

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

• 7

  Slice the steak against the grain and serve alongside the grilled asparagus, spooning the fresh chimichurri generously over the meat.