Name: Pan-Seared Steak with Fresh Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz grass-fed sirloin steak; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup fresh parsley; 0.25 cup fresh cilantro; 1 clove garlic; 1 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 0.13 tsp red pepper flakes; 10 whole asparagus spears; 0.5 cup cherry tomatoes

Instructions

Prep 15 min · Cook 10 min

Remove the steak from the refrigerator 20 minutes before cooking to allow it to reach room temperature for even searing.
Finely mince the fresh parsley, cilantro, and garlic clove.
In a small mixing bowl, whisk together the minced herbs, garlic, extra virgin olive oil, red wine vinegar, and red pepper flakes to create the chimichurri sauce.
Pat the steak completely dry with paper towels and season both sides with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add the avocado oil, swirling to coat the pan.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
During the last 4 minutes of steak cooking, add the asparagus and cherry tomatoes to the empty spaces in the skillet, sautéing until the asparagus is tender-crisp and tomatoes are slightly blistered.
Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices.
Slice the steak against the grain and serve immediately, drizzled with the fresh chimichurri and accompanied by the sautéed vegetables.

Nutrition

Ingredients

Instructions

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