NUTRITION

SERVINGS

INGREDIENTS

4 oz Skirt steak

0.25 tbsp Olive oil

0.5 medium Sweet potato

1 cup Asparagus

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 tbsp Red wine vinegar

1 clove Garlic

0.5 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Avocado oil

PREPARATION

• 1

  Preheat your outdoor grill to high heat and preheat your oven to 400°F.

• 2

  Slice the sweet potato into thick wedges, toss them with avocado oil and a pinch of sea salt, and roast on a parchment-lined baking sheet for 25 minutes until caramelized.

• 3

  While the potatoes roast, prepare the chimichurri by finely mincing the parsley, cilantro, and garlic.

• 4

  In a small bowl, whisk the minced herbs and garlic with the olive oil, red wine vinegar, and red pepper flakes until well combined.

• 5

  Season the skirt steak generously on both sides with sea salt and black pepper.

• 6

  Place the steak on the hot grill and cook for 3 to 4 minutes per side for medium-rare, adding the asparagus to the grill during the last 5 minutes of cooking.

• 7

  Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

• 8

  Thinly slice the steak against the grain and serve topped with a generous spoonful of the spicy chimichurri, alongside the roasted sweet potatoes and grilled asparagus.