NUTRITION

SERVINGS

INGREDIENTS

6 oz Skirt steak

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.25 cup Fresh parsley

1 tbsp Fresh cilantro

1 clove Garlic

0.5 tbsp Extra virgin olive oil

1 tsp Red wine vinegar

1 cup Asparagus

0.5 tsp Dried oregano

PREPARATION

• 1

  Pat the skirt steak dry with paper towels and season both sides evenly with garlic powder, sea salt, and black pepper.

• 2

  Prepare the chimichurri by finely chopping the parsley, cilantro, and garlic clove, then whisking them together in a small bowl with the extra virgin olive oil, red wine vinegar, and dried oregano.

• 3

  Heat a cast-iron skillet over medium-high heat with the avocado oil until the oil is shimmering and hot.

• 4

  Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, then transfer to a cutting board and let it rest for 5 minutes.

• 5

  While the steak rests, add the asparagus to the same skillet and sauté for 4-5 minutes until tender-crisp and lightly charred from the steak juices.

• 6

  Slice the steak against the grain into thin strips and drizzle with the fresh chimichurri sauce before serving alongside the asparagus.