NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tbsp Extra virgin olive oil

0 tbsp Avocado oil

0.25 cup Fresh parsley

1 tbsp Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

1 cup Asparagus

0.5 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the finely chopped parsley, cilantro, minced garlic, red wine vinegar, and extra virgin olive oil to create the chimichurri sauce.

• 3

  Heat a grill or cast-iron skillet over medium-high heat and add the avocado oil to coat the surface.

• 4

  Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.

• 5

  While the steak rests, add the asparagus and cherry tomatoes to the hot pan and sauté for 3-4 minutes until the vegetables are tender and slightly charred.

• 6

  Slice the rested steak against the grain and serve immediately topped with the fresh chimichurri and the roasted vegetables.