Garlic Herb Chimichurri Steak with Roasted Asparagus

Name: Garlic Herb Chimichurri Steak with Roasted Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 ounce flank steak; 1 tablespoon olive oil; 0.5 teaspoon salt; 0.125 teaspoon black pepper; 0.5 cup fresh parsley (finely chopped); 0.25 cup fresh cilantro (finely chopped); 2 clove garlic (minced); 0.25 teaspoon red pepper flakes; 2 tablespoon red wine vinegar; 0.25 cup olive oil (extra virgin); 1 bunch asparagus (woody ends trimmed)

Juicy flank steak grilled or pan-seared to perfection, generously topped with a fresh and zesty garlic-herb chimichurri, served alongside tender roasted asparagus.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $8.96/serving

Dietary

Low-Carb
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Keto
Paleo
Low-Sugar
High-Protein

Ingredients

12 ounce flank steak
1 tablespoon olive oil
0.5 teaspoon salt
0.125 teaspoon black pepper
0.5 cup fresh parsley (finely chopped)
0.25 cup fresh cilantro (finely chopped)
2 clove garlic (minced)
0.25 teaspoon red pepper flakes
2 tablespoon red wine vinegar
0.25 cup olive oil (extra virgin)
1 bunch asparagus (woody ends trimmed)

Instructions

Preheat oven to 400°F (200°C). Season the flank steak with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper on both sides. In a small bowl, whisk together the finely chopped fresh parsley, finely chopped fresh cilantro, minced garlic, optional red pepper flakes, red wine vinegar, extra virgin olive oil, and 1/4 teaspoon of salt for the chimichurri sauce. Set aside.
On a baking sheet, toss the trimmed asparagus with 1/2 tablespoon of olive oil, 1/8 teaspoon of salt, and a pinch of black pepper. Spread in a single layer.
Roast the asparagus for 10-12 minutes, or until tender-crisp.
While asparagus roasts, heat a cast iron skillet or grill pan over medium-high heat with the remaining 1/2 tablespoon of olive oil until shimmering. Add the seasoned flank steak and cook for 4-6 minutes per side for medium-rare, or until desired doneness is reached.
Transfer the cooked flank steak to a cutting board and let rest for 5 minutes before thinly slicing against the grain.
Serve the sliced flank steak immediately, generously topped with the fresh chimichurri sauce, alongside the roasted asparagus.

Notes

Adjust the red pepper flakes in the chimichurri to control the spice level. You can prepare the chimichurri ahead of time and store it in the refrigerator for up to 2 days.

Nutrition (per serving)

Calories: 790
Protein: 53.6 g
Carbohydrates: 9.2 g
Fat: 62.4 g
Fiber: 4 g
Sodium: 1577 mg
Saturated Fat: 16.9 g
Sugar: 2.9 g
Cholesterol: 145 mg