NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

0.5 medium Russet potato

0.25 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the potato into thin wedges and toss them in a bowl with half of the olive oil, smoked paprika, garlic powder, and a portion of the salt and pepper.

• 3

  Arrange the potatoes in a single layer on the baking sheet and roast for 20 to 25 minutes until they reach a golden, crispy texture.

• 4

  Season the flank steak evenly on both sides with the remaining sea salt and black pepper.

• 5

  Heat a grill pan or cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side for a perfect medium-rare finish.

• 6

  Toss the asparagus spears with the remaining olive oil and lemon juice, then grill or roast them during the final 8 minutes of the potato cook time.

• 7

  Allow the steak to rest for 5 minutes before slicing thinly against the grain to ensure maximum tenderness.