Grilled Balsamic Asparagus and Steak Topped with Chimichurri Sauce

Ingredients

Grilled Balsamic Asparagus:

• 1 bunch asparagus, ends removed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp parmesan cheese, grated
• 1 tsp garlic powder
• Salt and pepper to taste

Chimichurri:

• 1 cup fresh parsley, chopped
• 1/2 cup olive oil
• 1/4 red wine vinegar
• 2 garlic cloves
• 1/2 tsp crushed red pepper
• Salt and pepper to taste

Grilled Steak:

• 2 striploin grilling steaks
• 1 tblsn olive oil
• Sea salt to taste

Directions

Grilled Balsamic Asparagus:

1. In bowl, combine oil, vinegar and asparagus. Season with salt, pepper and garlic powder.
2. Oil grill with cooking spray. Cook asparagus until nicely charred, careful not to burn.

Chimichurri:

1. Using a food processor, add parsley, red wine vinegar and garlic.
2. Mix for 30 seconds and slowly add in olive oil until well combined, about 1 minute.
3. Season with salt and pepper. Set aside.

Grilled Steak:

1. Add steaks to hot grill and cook to preferred level of doneness.
2. Remove from grill and let rest on cutting board or 5-10 minutes.
3. Slice steak against the grain.
4. Arrange on platter and top with chimichurri sauce. Serve with additional sauce on the side.