NUTRITION

SERVINGS

INGREDIENTS

3 oz top sirloin steak

0.5 cup jasmine rice

1 cup asparagus

2 tbsp kimchi

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat a grill or non-stick grill pan over medium-high heat.

• 2

  Trim any visible fat from the sirloin steak and season both sides with sea salt, black pepper, and garlic powder.

• 3

  Place the steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 4

  While the steak cooks, place the asparagus spears on the grill and cook for 5 minutes, turning occasionally until tender and lightly charred.

• 5

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

• 6

  Prepare the pre-cooked jasmine rice by warming it in a small pan with a splash of water if needed.

• 7

  Plate the sliced steak over the rice, drizzle with coconut aminos, and serve alongside the grilled asparagus and a spoonful of cold kimchi.