NUTRITION

SERVINGS

INGREDIENTS

5 oz sirloin steak

0.5 cup sweet potato

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat.

• 2

  Dice the sweet potato into small cubes and slice the zucchini into rounds.

• 3

  Toss the vegetables with half of the olive oil, smoked paprika, and a pinch of sea salt.

• 4

  Roast the vegetables in the oven at 400°F or grill in a basket until tender and lightly charred, about 15-20 minutes.

• 5

  Season the sirloin steak on both sides with the remaining sea salt and black pepper.

• 6

  Grill the steak for 4 to 5 minutes per side for medium-rare, then remove from heat and let rest for 5 minutes.

• 7

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

• 8

  Whisk the minced herbs and garlic with the remaining olive oil, red wine vinegar, and red pepper flakes in a small bowl.

• 9

  Slice the steak against the grain and spoon the zesty chimichurri over the top before serving with the roasted vegetables.