Steak with Chimichurri & Roasted Zucchini

Servings: 2, Prep Time: 10 min, Cook Time: 25 min

Ingredients

• 16 oz [448 g] Sirloin Steak

• 1 medium [196 g] Zucchini

• 0.25 cup [15 g] Parsley

• 3 tbsp [42 g] Olive Oil

• 0.5 tbsp [7.5 g] Apple Cider Vinegar

• 0.5 Juice of 1 lime [19 g] Fresh Lime Juice

• 1 tbsp, minced [8.5 g] Garlic

• 0.25 tsp [0.45 g] Red Pepper Flakes

• 1 Dash [1 g] Himalayan Pink Salt

Directions

1. Preheat air fryer to air roast or oven to bake at 385 degrees F (196 C).

2. Wash and peel zucchini. Slice lengthwise, then chop into finger width pieces.

3. Season zucchini with 1/3 of the olive oil and salt. Roast or bake for 15 minutes.

4. Wash and cut the parsley only using the leaves and chop as fine as possible. Place the 1/4 cup of chopped parsley into a mixing bowl and set aside.

5. Finely mince the garlic. Sprinkle a tiny bit of salt while mincing the garlic as this will draw out the moisture and help get a paste like consistency. Place in the bowl with the parsley.

6. To the parsley/garlic mixture add the remaining olive oil, vinegar, lime juice, red pepper flakes and salt to taste. Set aside until ready to use.

7. Heat a pan to medium-high heat. Season the steak with salt and pepper and sear on all sides for 4-5 minutes or depending on desired cook of steak.

8. Serve the cooked streak topped with the Chimichurri sauce and with the zucchini on the side.

Nutrition Info

Calories: 586, Fat: 42g, Carbs: 6g, Protein: 48g, Fiber: 2g, Sugar: 2g