Grilled flank steak with quinoa tabbouleh salad, chimichurri, and cilantro-lime vinaigrette
Fresh zucchini with cilantro-lime vinaigrette
At home
Aluminum foil-lined sheet tray
Medium sized bowl
Saute pan & a little oil
The Flank Steak
Preheat the oven to 375°F. Place steak on a foil-lined sheet tray and pop into the oven for 8-10 minutes, or until heated to your liking.
Remove the steak from the oven and spoon some chimichurri over the top while you let it rest for several minutes.
Slice the steak into ¼ inch thick slices (against the grain!).
The Quinoa Tabbouleh Salad
Add your tabbouleh salad to a medium size bowl. Drizzle a little bit of the cilantro-lime vinaigrette over and mix well (save some to add to your zucchini!).
The Zucchini
While your flank steak is in the oven, heat your saute pan over medium. Once hot, add a drizzle of olive oil and your zucchini. Season with S&P. Cook, stirring frequently, until the zucchini is tender and the edges begin to brown. Remove from the heat.
Pour a little cilantro-lime vinaigrette over the zucchini (use as much or as little as you like!).
Time to plate! Add your quinoa tabbouleh salad and zucchini to your bowl. Lay your flank steak over top and add a bit more chimichurri if you like! Enjoy your tasty eats!
