NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Flank steak

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

1 tbsp Blue cheese crumbles

1 tsp Lemon juice

0.25 tsp Garlic powder

1 cup Asparagus spears

PREPARATION

• 1

  Preheat a cast-iron skillet over medium-high heat and toss the asparagus with half of the olive oil and a pinch of salt.

• 2

  Season both sides of the flank steak evenly with the sea salt and black pepper.

• 3

  Add the remaining olive oil to the hot skillet and sear the steak for 4 to 5 minutes per side for medium-rare doneness.

• 4

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

• 5

  While the steak rests, whisk together the Greek yogurt, blue cheese crumbles, lemon juice, and garlic powder in a small bowl until well combined.

• 6

  Sauté or roast the asparagus in the same skillet or a separate pan until tender and slightly charred, about 5 to 7 minutes.

• 7

  Slice the flank steak thinly against the grain and serve immediately topped with the blue cheese sauce and the asparagus on the side.