NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup broccoli florets

PREPARATION

• 1

  Prepare the chimichurri sauce by finely mincing the parsley, cilantro, and garlic.

• 2

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

• 3

  Season both sides of the flank steak evenly with the sea salt and black pepper.

• 4

  Heat a grill or cast-iron skillet over medium-high heat and coat with the remaining olive oil.

• 5

  Place the steak on the hot surface and cook for 4 to 5 minutes per side for medium-rare doneness.

• 6

  Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to lock in the juices.

• 7

  While the steak rests, steam or lightly sauté the broccoli florets until they are tender-crisp and bright green.

• 8

  Slice the steak thinly against the grain and serve topped with the fresh chimichurri sauce and the broccoli on the side.