NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

1 cup Zucchini

1 cup Red bell pepper

PREPARATION

• 1

  Preheat your grill or a heavy cast-iron skillet to medium-high heat.

• 2

  Season the steak evenly on both sides with smoked paprika, half of the sea salt, and half of the black pepper.

• 3

  Slice the zucchini into rounds and the bell pepper into wide strips; toss them with one teaspoon of the olive oil and the remaining salt and pepper.

• 4

  Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, then remove and let rest for 5 minutes.

• 5

  While the steak rests, grill the zucchini and peppers for 3-4 minutes per side until tender and showing distinct char marks.

• 6

  Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic, then whisking them together with the remaining olive oil and red wine vinegar.

• 7

  Slice the steak against the grain and serve immediately, drizzled with the zesty chimichurri and accompanied by the grilled vegetables.