NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

1 cup asparagus

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Place the steak on the hot surface and grill for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.

• 4

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

• 5

  In a small bowl, whisk the minced herbs and garlic with the red wine vinegar and 0.5 tablespoons of olive oil to create the chimichurri.

• 6

  Toss the asparagus with the remaining 0.25 tablespoons of olive oil and garlic powder, then grill for 3 to 4 minutes until tender-crisp with light char marks.

• 7

  Slice the rested steak thinly against the grain and serve immediately topped with the fresh chimichurri and grilled asparagus on the side.