NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed sirloin steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

0.25 cup fresh parsley

1 tbsp red wine vinegar

1 clove garlic

0.25 tsp red pepper flakes

1 cup asparagus spears

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

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

• 3

  Prepare the chimichurri by finely mincing the fresh parsley and garlic clove.

• 4

  In a small glass bowl, whisk together the minced parsley, garlic, extra virgin olive oil, red wine vinegar, and red pepper flakes until well combined.

• 5

  Place the seasoned steak on the hot grill and cook for approximately 4 to 5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 6

  While the steak cooks, place the asparagus spears on the grill and cook for 5 minutes, turning occasionally until tender and lightly charred.

• 7

  Remove the steak from the grill and transfer to a cutting board; let it rest for at least 5 minutes to lock in the juices.

• 8

  Slice the steak against the grain and plate it alongside the grilled asparagus, spooning the zesty chimichurri generously over the meat.