NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 tsp smoked paprika

0.5 tsp garlic powder

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 clove garlic

1 tbsp red wine vinegar

1 cup asparagus spears

1 tsp avocado oil

PREPARATION

• 1

  Preheat a grill or cast-iron grill pan over medium-high heat.

• 2

  In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Pat the flank steak dry and rub both sides with the spice mixture and the avocado oil.

• 4

  Grill the steak for 4 to 5 minutes per side for medium-rare, or until it reaches your desired doneness.

• 5

  While the steak cooks, toss the asparagus spears with a pinch of salt and grill for 3 to 5 minutes until tender-crisp with light char marks.

• 6

  Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic, then whisking them together with the extra virgin olive oil and red wine vinegar.

• 7

  Remove the steak from the grill and let it rest for at least 5 minutes to lock in the juices.

• 8

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