NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tbsp 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

1 medium Zucchini

1 medium Red bell pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Pat the flank steak dry with a paper towel to ensure a hard sear, then season both sides with the dried oregano, half of the sea salt, and half of the black pepper.

• 2

  In a small glass bowl, whisk together the finely chopped fresh parsley, minced garlic, red pepper flakes, red wine vinegar, and half of the olive oil to create the chimichurri.

• 3

  Slice the zucchini into half-inch rounds and the red bell pepper into wide strips, then toss them in a bowl with the remaining olive oil and the rest of the salt and pepper.

• 4

  Preheat a cast-iron grill pan over high heat until it begins to smoke slightly, then place the steak in the pan and sear for 4 to 5 minutes per side for a medium-rare finish.

• 5

  Add the prepared zucchini and bell peppers to the grill pan during the last 6 minutes of cooking, turning them once until they are tender and show dark char marks.

• 6

  Remove the steak from the heat and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute before slicing thinly against the grain.

• 7

  Arrange the sliced steak and charred vegetables on a plate and finish by drizzling the fresh chimichurri sauce over the meat.