NUTRITION

SERVINGS

INGREDIENTS

8 oz Beef skirt steak

0.25 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Zucchini

0.5 tsp Avocado oil

PREPARATION

• 1

  Finely mince the fresh parsley, cilantro, and garlic clove.

• 2

  In a small glass bowl, whisk together the minced herbs, garlic, extra virgin olive oil, red wine vinegar, and red pepper flakes to create the chimichurri.

• 3

  Pat the skirt steak dry with paper towels and season both sides with half of the sea salt and black pepper.

• 4

  Slice the zucchini into half-inch thick rounds and toss them in a bowl with the avocado oil and the remaining sea salt and pepper.

• 5

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

• 6

  Place the skirt steak on the grill and cook for 3 to 4 minutes per side for a medium-rare finish.

• 7

  Add the zucchini rounds to the grill at the same time as the steak, cooking for 2 to 3 minutes per side until they show distinct char marks.

• 8

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

• 9

  Slice the steak thinly against the grain and serve topped with the fresh chimichurri and the grilled zucchini on the side.