NUTRITION

SERVINGS

INGREDIENTS

4 oz grass-fed sirloin steak

0.5 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cubed sweet potato

1 cup asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F and prepare an outdoor grill or indoor grill pan to medium-high heat.

• 2

  Toss the cubed sweet potatoes with 0.5 tablespoon of olive oil and a pinch of salt, then roast on a parchment-lined tray for 20 minutes until tender.

• 3

  Season the sirloin steak generously on both sides with sea salt and black pepper.

• 4

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

• 5

  While the steak cooks, finely mince the parsley, cilantro, and garlic, then whisk them together with the remaining olive oil, red wine vinegar, and red pepper flakes in a small bowl.

• 6

  Grill the asparagus spears for 3 to 4 minutes during the last few minutes of the steak's cook time until lightly charred.

• 7

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

• 8

  Plate the sliced steak topped with the fresh chimichurri sauce alongside the roasted sweet potatoes and grilled asparagus.