NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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

10 medium Asparagus

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  In a small bowl, combine the smoked paprika, sea salt, black pepper, and garlic powder. Rub this mixture evenly over both sides of the flank steak.

• 3

  Prepare the chimichurri by finely mincing the fresh parsley, cilantro, and garlic clove. Mix them in a small bowl with the red wine vinegar, extra virgin olive oil, and red pepper flakes.

• 4

  Lightly coat the asparagus spears with avocado oil and a pinch of salt.

• 5

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

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until charred and tender.

• 7

  Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes to lock in the juices.

• 8

  Thinly slice the steak against the grain and serve topped with the fresh chimichurri and the grilled asparagus on the side.