NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.5 tbsp Extra virgin olive oil

0.13 tsp Red pepper flakes

PREPARATION

• 1

  Preheat a grill or cast-iron skillet to medium-high heat and preheat the oven to 400°F.

• 2

  Rub the flank steak evenly with the smoked paprika, sea salt, and black pepper.

• 3

  Slice the zucchini and red bell pepper into bite-sized pieces, toss with 0.5 tbsp olive oil, and roast on a sheet pan for 15 minutes.

• 4

  Sear the steak for 4-5 minutes per side until it reaches your desired level of doneness, then transfer to a board to rest for 5 minutes.

• 5

  While the steak rests, finely chop the fresh parsley and cilantro, and mince the garlic clove.

• 6

  In a small bowl, whisk together the chopped herbs, garlic, red wine vinegar, the remaining 0.5 tbsp olive oil, and red pepper flakes.

• 7

  Slice the rested steak against the grain and serve immediately topped with the zesty chimichurri alongside the roasted vegetables.