NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1.25 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 tbsp Red wine vinegar

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 tsp Sea salt

0.5 tsp Black pepper

PREPARATION

• 1

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

• 2

  Finely mince the parsley, cilantro, and garlic, then combine them in a small mixing bowl.

• 3

  Stir in 0.5 tablespoon of olive oil, the red wine vinegar, and red pepper flakes to complete the chimichurri sauce.

• 4

  Toss the asparagus spears with 0.5 tablespoon of olive oil and half of the sea salt and black pepper.

• 5

  Rub the flank steak with the remaining 0.5 tablespoon of olive oil and season both sides with the remaining salt and pepper.

• 6

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

• 7

  During the last 5 minutes of grilling the steak, add the asparagus to the grill, turning occasionally until tender and lightly charred.

• 8

  Remove the steak from the heat and let it rest for 5 minutes on a cutting board before slicing thinly against the grain.

• 9

  Plate the sliced steak topped with the zesty chimichurri and serve immediately with the grilled asparagus on the side.