NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 tbsp Red wine vinegar

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

PREPARATION

• 1

  Finely mince the fresh parsley, cilantro, and garlic clove.

• 2

  In a small bowl, whisk together the minced herbs and garlic with half of the olive oil, the red wine vinegar, dried oregano, and red pepper flakes to create the chimichurri.

• 3

  Rub the remaining olive oil onto the flank steak and asparagus spears, then season both with sea salt and black pepper.

• 4

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

• 5

  Sear the steak for approximately 4 to 5 minutes per side for medium-rare, grilling the asparagus alongside it until tender and lightly charred.

• 6

  Remove the steak from the heat and let it rest for at least 5 minutes to lock in the juices.

• 7

  Slice the steak thinly against the grain and serve immediately topped with the zesty chimichurri and grilled asparagus.