NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

1 tbsp Olive oil

1 tbsp Balsamic vinegar

1 tsp Garlic powder

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Olive oil

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, garlic powder, dried oregano, dried thyme, sea salt, and black pepper to create the marinade.

• 2

  Place the flank steak in a shallow dish or resealable bag, pour the marinade over it, and ensure it is evenly coated. Let it marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

• 3

  Preheat your grill or grill pan to medium-high heat.

• 4

  Toss the asparagus spears with the remaining 0.5 tablespoon of olive oil.

• 5

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

• 6

  During the last 5 minutes of grilling the steak, place the asparagus on the grill and cook until tender and slightly charred.

• 7

  Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes to lock in the juices.

• 8

  Slice the steak against the grain into thin strips.

• 9

  Serve the sliced steak over the warm cooked quinoa with the grilled asparagus on the side, garnished with freshly chopped parsley.