smoky flank steak

With Garlic & Herb Chimichurri and Grilled Asparagus & Tomato Salad

Smoky Flank Steak

With Garlic & Herb Chimichurri and Grilled Asparagus and Tomato Salad

Flank Steak is an excellent high-protein option for the grill. It is naturally a leaner cut of beef that takes well to quick, high-heat grilling, packing maximum flavor with very low fat.

Total Meal = 1 Protein & 2 Vegetables

Ingredients

• 1 Portion of flank steak (trimmed of visible fat)

• 1-2 cloves garlic (minced)

• 2 tbsp red wine vinegar

• 1 tbsp smoked paprika (gives the deep smoky flavor)

• 1 tsp ground cumin

• 1 tsp onion powder

• 1/2 tsp black pepper

Instructions

1. Marinate: Whisk garlic, vinegar, smoked paprika, cumin, onion powder, and pepper in a small bowl. Rub the paste evenly over both sides of the flank steak. Marinate in the refrigerator for at least 2 hours (or overnight).

2. Prep: Remove the steak from the refrigerator 20 minutes before grilling to bring it to room temperature.

3. Grill: Heat your grill to high. Grill the steak for 4 to 5 minutes per side for medium-rare (internal temperature of 135°F / 57°C).

4. Rest and Slice: Transfer the steak to a cutting board and let it rest for 10 minutes. Slice it very thinly against the grain at a 45-degree angle to ensure maximum tenderness.

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Garlic and herb chimichurri is naturally sugar-free and pairs flawlessly with grilled flank steak. This vibrant, tangy sauce uses fresh herbs and vinegar to cut through the richness of the beef without adding any hidden sugars or carbohydrates.

Ingredients

• 1 cup fresh Italian flat-leaf parsley (firmly packed, stems removed)

• 1/4 cup fresh cilantro (firmly packed, optional)

• 4 cloves garlic (peeled)

• 2 tbsp fresh oregano leaves (or 1 tsp dried oregano)

• 3 tbsp red wine vinegar

• 1/4 cup extra virgin olive oil (can substitute water)

• 1/2 tsp red pepper flakes (adjust for heat)

• 1/4 tsp black pepper

Instructions

1. Finely mince: Finely chop the parsley, cilantro, and garlic by hand to achieve an authentic, textured consistency. Alternatively, pulse them in a food processor a few times (do not puree).

2. Combine: Transfer the minced herbs and garlic to a small serving bowl.

3. Whisk: Stir in the red wine vinegar, red pepper flakes and black pepper.

4. Emulsify: Slowly whisk in the extra virgin olive oil (or water) until fully incorporated.

5. Rest: Let the sauce sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.

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Grilled Asparagus and Tomato Salad with Smoky Lemon Vinaigrette is the perfect side dish to pair with the flank steak. The charred asparagus mirrors the grill flavors, while the acidic tomatoes cut through the richness of the beef.

Ingredients

• 1 lb fresh asparagus (tough ends snapped off)

• 1 pint cherry tomatoes (halved)

• 2 tbsp fresh lemon juice

• 1 clove garlic (minced)

• 1/2 tsp smoked paprika

• Black pepper (to taste)

Instructions

1. Grill asparagus: Season with pepper. Grill over medium-high heat for 4 to 5 minutes, turning occasionally until tender and lightly charred.

2. Chop: Remove asparagus from the grill and cut into 1-inch pieces.

3. Mix dressing: Whisk the lemon juice, minced garlic, smoked paprika, and pepper in a large bowl.

4. Toss: Add the chopped asparagus and halved cherry tomatoes to the bowl. Toss well to coat with the vinaigrette. Serve warm or at room temperature.