INGREDIENTS:
- 1 lb flank steak
- 3 zucchini
- 1 cup flat leaf parsley
- ½ cup of extra virgin olive oil
- 2 tbsp of raw and fermented red wine vinegar
- 3 cloves of pressed garlic
- 1 tsp sea salt
- ¼ tsp ground fresh black pepper
- ¼ tsp red pepper flakes
INSTRUCTIONS:
- With a vegetable julienne peeler, make zucchini noodles ahead of time. Use a fork to hold zucchini down instead of your hands to prevent injury.
- Add parsley, olive oil, red wine vinegar, pressed garlic, sea salt, black pepper and red pepper flakes to food processor to get chimichurri sauce.
- Grill flank steak on a grill pan for 5 minutes on eat side or until internal temperature reaches 130 - 135 degrees for medium rare. Then let steak rest for 10 minutes before slicing thinly against the grain.
- Saute zoodles in a little bit of olive oil for 4 minutes to soften them up before plating your dish. Add slices of flank steak on top, then drizzle or spoon chimichurri over steak. Enjoy!
Source: Healing and Eating
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