NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tbsp Extra virgin olive oil

0.25 cup Fresh flat-leaf parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.25 tsp Red pepper flakes

0.5 tsp Sea salt

0.5 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your grill or cast-iron skillet to medium-high heat.

• 2

  Season the flank steak evenly with 0.25 tsp each of sea salt and black pepper.

• 3

  Place the steak on the grill and cook for 4-5 minutes per side for medium-rare.

• 4

  Remove the steak from the heat and let it rest on a cutting board for 5 minutes.

• 5

  Toss the asparagus spears with 0.5 tbsp of the olive oil and the remaining salt and pepper, then grill until tender-crisp.

• 6

  Finely chop the parsley, cilantro, and garlic, then whisk together with the remaining 1 tbsp of olive oil, red wine vinegar, and red pepper flakes.

• 7

  Slice the steak against the grain into thin strips and serve topped with the zesty chimichurri and grilled asparagus.