NUTRITION

SERVINGS

INGREDIENTS

5.5 oz flank steak

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

2 tbsp fresh parsley

1 tbsp fresh cilantro

1 clove garlic

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 it is smoking hot.

• 2

  Pat the flank steak dry with paper towels and season both sides evenly with sea salt, black pepper, and smoked paprika.

• 3

  Place the steak on the grill and cook for about 4 to 5 minutes per side for medium-rare, then remove and let it rest for 5 minutes.

• 4

  While the steak rests, finely mince the parsley, cilantro, and garlic, then combine them in a small bowl.

• 5

  Stir the extra virgin olive oil, red wine vinegar, and red pepper flakes into the herb mixture to create the zesty chimichurri.

• 6

  Toss the asparagus and cherry tomatoes into the hot skillet and grill for 3 to 4 minutes until tender and slightly charred.

• 7

  Slice the steak against the grain into thin strips and serve immediately topped with the fresh chimichurri and the roasted vegetables.