NUTRITION

SERVINGS

INGREDIENTS

6 oz tri-tip steak

0.75 tbsp olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 tbsp red wine vinegar

1 clove garlic

0.13 tsp red pepper flakes

1 cup zucchini

PREPARATION

• 1

  Preheat your grill to medium-high heat.

• 2

  Rub the tri-tip steak evenly with the smoked paprika, garlic powder, and half of the sea salt and black pepper.

• 3

  Slice the zucchini into half-inch rounds and lightly brush them with 0.25 tablespoons of the olive oil.

• 4

  Place the tri-tip on the grill and cook for 5-7 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare.

• 5

  Add the zucchini rounds to the grill during the last 6-8 minutes of cooking, turning once until tender and charred.

• 6

  Remove the steak from the grill and let it rest on a cutting board for at least 10 minutes to lock in the juices.

• 7

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

• 8

  In a small bowl, whisk together the minced herbs and garlic with the remaining 0.5 tablespoons of olive oil, red wine vinegar, red pepper flakes, and the remaining salt and pepper.

• 9

  Thinly slice the tri-tip against the grain and serve immediately topped with the fresh chimichurri and a side of grilled zucchini.