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Grilled Skirt Steak, Herby Potatoes, and Asparagus

Grilled Skirt Steak, Herby Potatoes, and Asparagus

Yield 4 servings
Prep time
5 Min
Cook time
25 Min
Total time
30 Min
Cook modePrevent screen from turning off

Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Up to 24 hours or up to an hour before, marinade the flank steak in a baggy with the Steak Marinade.
  2. Heat a grill or grill pan over high heat. Spray the asparagus with avocado oil and sprinkle with kosher salt and pepper. Cook for 3-4 minutes on one side, turn, and cook on the other side for 2-3 minutes. Remove the asparagus and cover them with aluminum foil to keep hot.
  3. Remove from the flank steak from the marinade. Dry well and add a generous amount of kosher salt and pepper. Add to the hot grill, and cook on each side for 4-8 minutes, depending on thickness and how well you like it cooked. We usually cook on each side for about 4-6 minutes for medium rare doneness.
  4. While cooking, heat the rest of the Roasted Potatoes in the microwave.
  5. Remove the flank steak and let rest for 5 minutes. Slice thinly and reserve 1/2 of the steak for Grilled Steak Salad.
  6. To serve, add the asparagus and Roasted Potatoes to the plate, top with sliced steak, and drizzle with Creamy Harissa Sauce.

Notes

Components to Save:

Reserve 1/2 of the steak for Grilled Steak Salad

Nutrition Facts

Calories

460

Fat

14 g

Sat. Fat

4 g

Carbs

51 g

Fiber

9 g

Net carbs

31 g

Sugar

7 g

Protein

34 g

Sodium

217 mg

Cholesterol

68 mg
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