Recipes

1. For the sauce: Mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt and pepper in a bowl; set aside. 2. For the steak: Heat a large heavy skillet over high heat until very hot. Brush steak with oil and season with salt and pepper. Add steak to pan, reduce heat to medium-high and sear until done to taste, about 3 minutes per side for medium-rare. 3. Transfer steak to a cutting board and let stand 5 minutes. Thinly slice across the grain. Stir sauce to incorporate any oil that has separated and serve steak with sauce on the side. Asparagus Roasting brings out the natural sweetness in most vegetables, and intensifies their flavor. This recipe may be doubled. Directions: 1. Heat oven to 400°F. Line a jelly roll pan with aluminum foil. Rinse asparagus, and snap off tough ends. Lightly pat dry. 2. Spread asparagus out in pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix with your hands to distribute seasoning. Pat into a single layer. 3. Bake until asparagus are tender and lightly crisped; about 15 minutes. Shake pan once or twice during baking time. In Argentina, beef is prized, and it’s often served with chimichurri, a spicy, garlicky sauce that pairs wonderfully with grilled meats and vegetables. Be sure you measure the herbs, then chop them—if you chop before you measure, you’ll use much too much. Skirt steak usually comes in a long strip. It can sometimes be thinner than 1/2 inch, so adjust the cooking time accordingly.

Net Carbs: 2 grams Total Carbs: 3 grams Fiber: 1 gram Protein: 42 grams; Fat: 47 grams Calories: 610 Makes: 4 servings Prep Time: 25 minutes Total Time: 30 minutes Asparagus Net Carbs: 4 grams Total Carbs: 7 grams Fiber: 3 gram Protein: 3 grams Fat: 6 grams Calories: 105 Makes: 4 servings Prep Time: 5 minutes Total Time: 20 minutes