NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 medium Zucchini

0.5 tbsp Olive oil

1 medium Lime

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the flank steak dry with paper towels and rub both sides evenly with chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat half of the olive oil in a large cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

  Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.

• 4

  While the steak rests, use a vegetable peeler to slice the zucchinis into thin, wide ribbons, stopping when you reach the seeds.

• 5

  Wipe out the skillet and add the remaining olive oil over medium heat.

• 6

  Sauté the zucchini ribbons for 2-3 minutes until just tender, then squeeze the juice of half the lime over them and toss with fresh cilantro.

• 7

  Slice the rested steak against the grain into thin strips and serve immediately over the zucchini ribbons with the remaining lime wedges.