Prep time: 25 minutes | Cook time: 18 minutes | Serves: 4

Ingredients : 

1 flank steak, about 1½ pounds
¼ cup sesame seeds
1 teaspoon sea salt
1-pound asparagus, tough ends removed
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
2 tablespoons chopped cilantro leaves
Marinade
¼ cup plus 1 tablespoon soy sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons toasted sesame oil
1½ tablespoons peeled, grated ginger
1½ tablespoons sambal Oelek
1 tablespoon minced garlic
1 cup chopped scallions
¼ cup chopped cilantro

Directions : 

1. Mix the soy sauce, vinegar, sugar, sesame oil, ginger, sambal Oelek, and garlic in a bowl until the sugar dissolves, and then add the scallions and cilantro.
2. Set the steak in a glass baking dish, pour in the marinade, and flip the steak to coat evenly. Cover the baking dish and refrigerate them for 3 to 4 hours, turning the steak once or twice.
3. Prepare the Traeger grill for direct cooking over medium heat (350 degrees F/ 175 degrees C to 450 degrees F/ 230 degrees C).
4. Toast the sesame seeds in a nonstick skillet over low heat for 2 to 3 minutes until they are golden brown but have not begun to pop, shaking the pan constantly. Pour the seeds onto a plate and let cool for 10 minutes. Transfer the seeds to a mortar, add the sea salt, and grind the seeds with a pestle.
5. Coat the asparagus with oil and season with salt.
6. Grill the prepared steak with the hood closed for 10 minutes (medium rare) or until cooked to your desired doneness, turning once.
7. Remove the cooked steak from the grill and let rest for 5 minutes.
8. While the steak rests, grill the asparagus for 6 to 8 minutes over direct medium heat with the hood closed until charred and crisp-tender, turning the spears a quarter turn every 1 to 2 minutes. Remove them from the hot grill.
9. Slice the cooked steak across the grain into thin slices. Serve the steak and asparagus warm, topped with the cilantro and some of the sesame seed mixture. The unused mixture will keep in a tightly capped jar in the refrigerator for up to 2 months.
Per Serving: Calories 303; Total fat 10.4g; Sodium 703mg; Total Carbs 9.2g; Fiber 0g; Sugars 8.7g; Protein 40.6g