NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Sweet potato cubes

PREPARATION

• 1

  Preheat your outdoor grill or indoor grill pan to medium-high heat and preheat the oven to 400°F.

• 2

  Toss the sweet potato cubes with a small drizzle of the olive oil and roast on a parchment-lined sheet for 20 minutes until tender and caramelized.

• 3

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

• 4

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

• 5

  Place the steak on the grill for 4 to 5 minutes per side for medium-rare, adding the asparagus spears to the grill during the last 4 minutes of cooking.

• 6

  Remove the steak from the heat and let it rest for 5 to 10 minutes before slicing thinly against the grain, then serve topped with the chimichurri alongside the roasted vegetables.