NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 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 clove Garlic

1 tbsp Red wine vinegar

0.13 tsp Red pepper flakes

1 cup Asparagus spears

1 tsp Avocado oil

PREPARATION

• 1

  Preheat the grill or a heavy grill pan to medium-high heat.

• 2

  Rub the flank steak evenly with smoked paprika, sea salt, and black pepper.

• 3

  Trim the woody ends off the asparagus spears and toss them with avocado oil and a pinch of salt.

• 4

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

• 5

  Add the asparagus to the grill alongside the steak, cooking for 5 to 7 minutes until tender and lightly charred.

• 6

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

• 7

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

• 8

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

• 9

  Serve the sliced steak topped with a generous spoonful of the herbaceous chimichurri and the grilled asparagus on the side.