NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

1 cup Asparagus

0.75 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your outdoor grill or indoor grill pan to medium-high heat and preheat your oven to 400°F.

• 2

  Trim the asparagus ends and toss the stalks with 0.75 tsp of olive oil and a small portion of the sea salt on a parchment-lined baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  While the steak rests, finely mince the parsley, cilantro, and garlic, then whisk them together in a small bowl with 1 tbsp olive oil, red wine vinegar, and red pepper flakes.

• 7

  Slice the rested steak thinly against the grain and arrange on a plate.

• 8

  Drizzle the zesty chimichurri sauce over the steak slices and serve immediately with the roasted asparagus on the side.