NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.25 cup fresh parsley

1 clove garlic

1 cup bell peppers

0.5 cup red onion

1 tsp avocado oil

PREPARATION

• 1

  Pat the flank steak dry and rub both sides with smoked paprika, ground cumin, sea salt, and black pepper.

• 2

  Prepare the chimichurri by finely mincing the fresh parsley and garlic, then whisking them together with the extra virgin olive oil and red wine vinegar in a small bowl.

• 3

  Preheat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side until it reaches your desired level of doneness.

• 4

  While the steak cooks, heat the avocado oil in a separate pan and sauté the sliced bell peppers and red onions until they are tender and slightly charred.

• 5

  Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.

• 6

  Serve the sliced steak topped with the zesty chimichurri sauce alongside the sautéed vegetables.