NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

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

1 cup asparagus

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 evenly with smoked paprika, sea salt, and black pepper.

• 3

  Lightly coat the seasoned steak with avocado oil and place on the grill, cooking for 4-5 minutes per side for medium-rare.

• 4

  While the steak cooks, finely mince the parsley, cilantro, and garlic for the chimichurri sauce.

• 5

  In a small bowl, whisk together the minced herbs and garlic with the extra virgin olive oil, red wine vinegar, and red pepper flakes.

• 6

  Toss the asparagus with a tiny bit of oil and grill for 3-4 minutes until tender-crisp and lightly charred.

• 7

  Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain.

• 8

  Plate the steak alongside the grilled asparagus and drizzle the fresh chimichurri generously over the meat.