NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.25 tbsp extra virgin olive oil

1 tbsp fresh lime juice

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

10 medium asparagus spears

0.25 tsp avocado oil

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, lime juice, ground cumin, garlic powder, sea salt, and black pepper to create the marinade.

• 2

  Place the flank steak in a shallow glass dish or resealable bag and pour the marinade over it, ensuring it is well coated; let it marinate for at least 15 minutes at room temperature.

• 3

  Preheat a grill or heavy-bottomed grill pan over medium-high heat until very hot.

• 4

  Trim the woody ends off the asparagus spears and toss them with the avocado oil and a tiny pinch of salt.

• 5

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

• 6

  Remove the steak from the grill and transfer to a cutting board; let it rest for 5-8 minutes to keep the juices inside.

• 7

  While the steak rests, place the asparagus on the grill and cook for 3-5 minutes, turning occasionally until tender and marked with char lines.

• 8

  Slice the steak thinly against the grain and serve alongside the grilled asparagus, garnished with fresh chopped cilantro.