NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

1 tbsp Extra virgin olive oil

1 medium Zucchini

1 medium Red bell pepper

0.5 medium Red onion

1 tsp Garlic powder

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lime

PREPARATION

• 1

  Preheat your grill or a heavy cast-iron skillet over medium-high heat until it is very hot.

• 2

  Pat the flank steak completely dry with paper towels to ensure a good sear, then season both sides evenly with sea salt, black pepper, and garlic powder.

• 3

  Prepare the vegetables by slicing the zucchini into half-inch rounds, the bell pepper into wide strips, and the red onion into thick wedges.

• 4

  In a large bowl, toss the sliced vegetables with the extra virgin olive oil and dried oregano until every piece is well-coated.

• 5

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

• 6

  Remove the steak from the heat and let it rest on a cutting board for at least 5-7 minutes to lock in the juices.

• 7

  While the steak rests, place the vegetables on the grill or in the skillet, cooking for 6-8 minutes and turning occasionally until they are tender and show beautiful char marks.

• 8

  Thinly slice the steak against the grain and serve it immediately alongside the vegetable medley with a fresh squeeze of lime juice over the top.