NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 tsp Avocado oil

1 cup Bell peppers

0.5 cup Red onion

0.25 cup Fresh parsley

0.5 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the chimichurri by finely chopping the fresh parsley and garlic, then whisking them in a small bowl with the extra virgin olive oil, red wine vinegar, red pepper flakes, and a pinch of salt and pepper.

• 2

  Pat the flank steak dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the steak in the hot skillet and sear for approximately 4 to 5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 5

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

• 6

  While the steak rests, add the sliced bell peppers and red onion to the same skillet and sauté for 3 to 4 minutes until they are tender and slightly charred.

• 7

  Slice the rested steak thinly against the grain and serve immediately topped with the fresh chimichurri sauce and the sautéed vegetables on the side.