Sheet-Pan Chimichurri Flank Steak with Roasted Sweet Peppers

Ingredients

• 1.75 lbs 100% grass-fed flank steak, trimmed
• 3 colorful sweet bell peppers (red, yellow, orange), sliced into strips
• 1 red onion, sliced into wedges
• 2 tbsp avocado oil, 1.5 tsp Celtic sea salt, 1 tsp black pepper
• 1 cup fresh flat-leaf parsley and 0.33 cup fresh oregano, minced
• 4 cloves garlic, minced, 0.33 cup extra virgin olive oil, 2 tbsp red wine vinegar, 0.5 tsp red chili flakes (for chimichurri)

Step-by-Step Instructions

1. Step 1: Mix parsley, oregano, minced garlic, olive oil, red wine vinegar, chili flakes, and salt to make chimichurri; set aside.
2. Step 2: Preheat oven to BROIL on high and line a sheet pan with foil.
3. Step 3: Toss sliced bell peppers and onions with avocado oil, salt, and pepper; spread around edges of sheet pan.
4. Step 4: Place seasoned flank steak in center of pan.
5. Step 5: Broil on upper rack for 5 to 6 minutes per side until steak is medium-rare (130°F) and peppers are charred.
6. Step 6: Rest steak for 8 minutes, slice thinly across the grain, and spoon fresh chimichurri generously over steak and peppers.

Nutritional Breakdown (Per Serving)