NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

0.25 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 bunch asparagus

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  In a small bowl, combine half of the extra virgin olive oil with the minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

• 4

  Pat the flank steak dry with a paper towel and rub the herb mixture evenly over both sides of the meat.

• 5

  Trim the woody ends off the asparagus spears and place them on a parchment-lined baking sheet.

• 6

  Drizzle the asparagus with the remaining olive oil and toss to coat evenly.

• 7

  Heat a cast-iron skillet over medium-high heat until very hot. Sear the flank steak for 4 to 5 minutes per side for medium-rare.

• 8

  While the steak is searing, place the asparagus in the oven and roast for 10 to 12 minutes until tender and slightly charred.

• 9

  Transfer the steak to a cutting board and let it rest for 5 to 7 minutes to allow the juices to redistribute.

• 10

  Slice the steak thinly against the grain and serve immediately alongside the roasted asparagus.