Grilled Steak with Carrots with Spicy Butter

4 servings

31 grams protein!

1/4 cup Butter (softened)

11/2 teaspoons Sriracha

1 tbsp Olive Oil

8 Carrots (medium, cut in half lengthwise)

Sea Salt & Black Pepper (to taste)

1 1/4 lbs Flank Steak

2 tbsp Parsley (finely chopped)

1. In a small bowl, mash together the butter and sriracha until well combined. Set aside.
2. Rub the oil over the carrots and season with salt and pepper.
3. Grill the carrots for eight to ten minutes or until charred on one side. Flip and grill for another six to eight minutes or until fork tender and cooked through.
4. Season the steak with salt and pepper.
5. Grill the steak over medium-high heat for about five to six minutes per side. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
6. Add the butter to the warm carrots and steak and top with parsley. Divide the steak and carrots onto plates.

Notes

• Refrigerate in an airtight container for up to three days.
• One serving is approximately two carrots with steak.
• For more flavor, rub the steak with ground cumin and/or garlic powder.
• If you don't have flank steak, use hanger, skirt, or sirloin.