NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Top sirloin steak

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.5 tbsp Olive oil

0.5 tbsp 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

1 cup Asparagus

0.5 cup Sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F and set a grill or cast-iron skillet to medium-high heat.

• 2

  Toss the cubed sweet potatoes and trimmed asparagus with 0.5 tbsp olive oil and a pinch of salt on a baking sheet.

• 3

  Roast the vegetables in the oven for 18-20 minutes until the sweet potatoes are tender and the asparagus is lightly charred.

• 4

  Season the steak thoroughly on both sides with sea salt, black pepper, and smoked paprika.

• 5

  In a small bowl, finely mince the parsley, cilantro, and garlic, then whisk together with 0.5 tbsp olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

• 6

  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.

• 7

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

• 8

  Plate the sliced steak with the roasted vegetables and drizzle the zesty chimichurri generously over the meat.