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

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Red bell pepper

PREPARATION

• 1

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

• 2

  Preheat a grill or heavy cast-iron skillet over medium-high heat and lightly coat with a small amount of oil to prevent sticking.

• 3

  Place the steak on the hot surface and grill for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

• 4

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

• 5

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

• 6

  In a small mixing bowl, combine the minced herbs and garlic with the red wine vinegar and extra virgin olive oil to create the chimichurri sauce.

• 7

  Slice the red bell pepper into thin strips and quickly sear them in the same pan or grill until they are tender-crisp.

• 8

  Slice the rested steak against the grain into thin strips and serve immediately topped with the zesty chimichurri and the grilled peppers.