NUTRITION

SERVINGS

INGREDIENTS

4 oz Skirt steak

0.5 cup Cooked jasmine rice

1 cup Asparagus

0.25 tsp Olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions so that you have 0.5 cup cooked and fluffy rice ready.

• 2

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

• 3

  Heat a cast-iron skillet or grill pan over medium-high heat with 0.5 tsp of olive oil until shimmering.

• 4

  Place the steak in the hot pan and sear for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.

• 5

  While the steak rests, add the remaining 0.5 tsp of olive oil to the same pan and sauté the asparagus for 5 minutes until vibrant and tender.

• 6

  Turn off the heat and stir the lemon juice into the asparagus, scraping up any flavorful browned bits from the steak.

• 7

  Slice the rested skirt steak against the grain into thin strips and serve immediately alongside the jasmine rice and lemon-infused asparagus.