Cut the steak into bite-sized pieces, removing and gristle and season with salt and pepper.

Prepare the marinade by mixing 2 tbsp of avocado oil, balsamic vinegar, coconut aminos, thyme, and garlic. Allow marinating on the counter for 15-20 minutes. Alternatively, you can marinate the steak overnight in the fridge.

To prep the asparagus, the thick white ends off of the bottom of the asparagus and slice in half again.

Using  a large skillet to heat the avocado oil on medium heat. Add the asparagus to the pan along with the salt and lemon juice and cook for 5-6 minutes or until the asparagus is slightly tender. Set aside and lightly clean the pan.

Using the same skillet, heat 1 tbsp of avocado oil over medium heat.

Once the pan is hot, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium.

Move the steak to one side of the pan and add the asparagus to the other side and lightly reheat for a minute.

Top steak with parsley and serve.