NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

1 tsp Olive oil

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, combine the minced garlic, rosemary, thyme, sea salt, and black pepper with half of the olive oil to create a thick paste.

• 4

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

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt on the prepared baking sheet.

• 6

  Heat a cast-iron skillet over medium-high heat. Once hot, sear the flank steak for 3-4 minutes per side until a golden-brown crust forms.

• 7

  While the steak sears, place the asparagus in the oven and roast for 8-10 minutes until tender-crisp.

• 8

  Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 9

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