NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.5 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  Finely mince the parsley, cilantro, and garlic, then combine them in a small bowl with the olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

• 3

  Season the flank steak on both sides with half of the sea salt and black pepper.

• 4

  Place the steak on the grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness.

• 5

  While the steak cooks, lightly steam or roast the asparagus spears until tender-crisp, seasoning with the remaining salt and pepper.

• 6

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

• 7

  Serve the sliced steak over the cooked quinoa with the asparagus on the side, and generously spoon the fresh chimichurri sauce over the meat.