NUTRITION

SERVINGS

INGREDIENTS

4 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

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.13 tsp Red pepper flakes

1 medium Sweet potato

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and toss with a drizzle of olive oil and a pinch of salt; roast for 20 minutes.

• 3

  Add the broccoli florets to the baking sheet for the last 10 minutes of roasting until tender and slightly charred.

• 4

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

• 5

  Finely mince the parsley, cilantro, and garlic, then whisk together with red wine vinegar, red pepper flakes, and 0.5 tbsp of olive oil.

• 6

  Grill or sear the steak for 4-5 minutes per side for medium-rare, then let it rest for 5 minutes before slicing against the grain.

• 7

  Serve the sliced steak topped with the zesty chimichurri alongside the roasted vegetables.