NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

PREPARATION

• 1

  Preheat your grill or heavy grill pan over medium-high heat until very hot.

• 2

  Pat the flank steak dry and rub with 0.5 tablespoons of the olive oil, the smoked paprika, black pepper, and 0.25 teaspoons of the sea salt.

• 3

  Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 4

  Toss the asparagus spears with 0.5 tablespoons of the olive oil and 0.125 teaspoons of the sea salt, then grill for 5 minutes until charred and tender.

• 5

  For the chimichurri, finely mince the parsley, cilantro, and garlic, then place them in a small mixing bowl.

• 6

  Stir in the red wine vinegar, the remaining 0.5 tablespoons of olive oil, red pepper flakes, and the remaining 0.125 teaspoons of sea salt.

• 7

  Slice the rested steak thinly against the grain and serve topped with the zesty chimichurri sauce alongside the grilled asparagus.