NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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 red pepper flakes

1 cup asparagus

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Preheat a grill or heavy cast-iron skillet over medium-high heat and add the avocado oil.

• 3

  Place the steak in the pan and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 4

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

• 5

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

• 6

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

• 7

  Add the asparagus to the hot skillet or grill and cook for 3-4 minutes until tender-crisp and slightly charred.

• 8

  Slice the rested steak thinly against the grain and serve alongside the asparagus, drizzling the fresh chimichurri generously over the meat.