NUTRITION

SERVINGS

INGREDIENTS

8 oz flank steak

1 bunch asparagus

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly browned.

• 5

  While the asparagus roasts, season both sides of the flank steak with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the steak in the skillet and sear for 4 to 5 minutes per side for medium-rare, adding the minced garlic, rosemary, and thyme during the final 2 minutes of cooking.

• 8

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain to serve.