NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

1 tbsp Extra virgin olive oil

0.13 tsp Red pepper flakes

1 cup Asparagus

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Set the chimichurri aside at room temperature for at least 15 minutes to allow the flavors to meld.

• 3

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

• 4

  Preheat a grill or heavy cast-iron skillet over medium-high heat and lightly coat with avocado oil.

• 5

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

• 6

  While the steak cooks, toss the asparagus in a small amount of oil and grill or roast until tender and slightly charred.

• 7

  Remove the steak from the heat and let it rest on a cutting board for 5-7 minutes to ensure the juices redistribute.

• 8

  Slice the steak against the grain and serve immediately topped with the fresh chimichurri sauce and the roasted asparagus on the side.