NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.25 tbsp avocado oil

0.25 cup fresh parsley

1 tbsp fresh oregano

1 clove garlic

0.25 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 cup broccolini

PREPARATION

• 1

  In a small mixing bowl, whisk together the finely chopped parsley, oregano, minced garlic, extra virgin olive oil, red wine vinegar, and red pepper flakes to create the chimichurri sauce.

• 2

  Pat the flank steak dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the steak in the hot skillet and sear for 4 to 5 minutes per side for a perfect medium-rare finish.

• 5

  Remove the steak from the pan and transfer to a cutting board; let it rest for at least 5 minutes to ensure the juices redistribute.

• 6

  While the steak rests, add the broccolini to the same skillet and sauté for 3 to 4 minutes until tender-crisp with a slight char.

• 7

  Slice the steak thinly against the grain and serve immediately, topped with the zesty chimichurri and the charred broccolini on the side.