NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tsp Red wine vinegar

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Toss the asparagus spears with 1 tsp extra virgin olive oil and the remaining salt and pepper.

• 4

  Place the steak on the hot grill and cook for 4 to 5 minutes per side for a perfect medium-rare finish.

• 5

  Add the asparagus to the grill or a separate pan and cook for 5 to 7 minutes until tender and slightly charred.

• 6

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

• 7

  In a small bowl, whisk together the minced herbs, garlic, 1 tbsp extra virgin olive oil, red wine vinegar, and red pepper flakes.

• 8

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

• 9

  Serve the sliced steak topped with the zesty chimichurri alongside the grilled asparagus.