NUTRITION

SERVINGS

INGREDIENTS

6 oz Skirt steak

0.25 medium Sweet potato

1 cup Zucchini

0.5 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Preheat your grill to high heat and preheat your oven to 400°F.

• 2

  Slice the sweet potato into wedges and the zucchini into thick rounds, then toss them with avocado oil and a pinch of sea salt.

• 3

  Spread the vegetables on a baking sheet and roast until the sweet potatoes are tender, about 20 minutes, adding the zucchini for the final 10 minutes.

• 4

  Prepare the chimichurri by finely chopping the fresh parsley and garlic, then whisking them together with the olive oil, red wine vinegar, and red pepper flakes.

• 5

  Season the skirt steak generously with sea salt and black pepper on both sides.

• 6

  Place the steak on the hot grill and cook for 3-4 minutes per side until it reaches your desired level of doneness.

• 7

  Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.

• 8

  Serve the sliced steak topped with the chimichurri sauce alongside the roasted sweet potatoes and zucchini.