NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 tbsp Red wine vinegar

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat and preheat your oven to 400°F.

• 2

  Pat the flank steak dry and season both sides with half of the sea salt and black pepper.

• 3

  Toss the sliced zucchini with a small drizzle of the olive oil and the dried oregano, then roast on a baking sheet for 15 minutes until tender.

• 4

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

• 5

  While the steak rests, finely mince the parsley, cilantro, and garlic, then whisk them together with the remaining olive oil, red wine vinegar, and remaining salt and pepper.

• 6

  Slice the rested steak thinly against the grain and serve immediately topped with the zesty chimichurri and the roasted zucchini on the side.