NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed sirloin steak

0.5 medium Sweet potato

1 cup Asparagus

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

1 clove Garlic

1 tsp Red wine vinegar

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Cut the sweet potato into even wedges and trim the woody ends off the asparagus spears.

• 3

  Toss the sweet potato wedges with 0.5 tbsp of olive oil and a pinch of the sea salt and black pepper, then roast for 15 minutes.

• 4

  Add the asparagus to the same baking sheet, drizzle with 0.25 tbsp of olive oil, and roast for an additional 10 minutes until tender.

• 5

  While the vegetables roast, finely mince the parsley and garlic, then whisk together with red wine vinegar, oregano, red pepper flakes, and the remaining 0.25 tbsp of olive oil.

• 6

  Season the sirloin steak with the remaining salt and pepper, then sear in a hot cast-iron skillet for 3-4 minutes per side for medium-rare.

• 7

  Let the steak rest for 5 minutes to lock in juices before slicing against the grain and topping with the fresh chimichurri.