NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

1 tbsp Extra virgin olive oil

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.13 tsp Red pepper flakes

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Preheat your grill or a heavy cast-iron skillet over medium-high heat until very hot.

• 2

  Pat the sirloin steak dry with paper towels and season both sides with the smoked paprika, half of the sea salt, and half of the black pepper.

• 3

  In a small bowl, toss the asparagus spears and cherry tomatoes with 0.5 tablespoon of the olive oil and the remaining salt and pepper.

• 4

  Place the steak on the grill and cook for 4-5 minutes per side for a perfect medium-rare, then remove and let it rest on a cutting board for 5 minutes.

• 5

  While the steak rests, finely mince the fresh parsley, cilantro, and garlic clove.

• 6

  In a small jar or bowl, whisk together the minced herbs and garlic with the remaining 0.5 tablespoon of olive oil, red wine vinegar, and red pepper flakes.

• 7

  Grill the asparagus and tomatoes for 3-4 minutes, turning occasionally, until they are tender and show light char marks.

• 8

  Slice the steak against the grain into thin strips and serve immediately topped with the zesty chimichurri sauce alongside the grilled vegetables.