This week, I’m working on turning on my “good old habits” and get back on track with a realistic goal for the next six weeks. I still have some healing to do, but when the doctor prescribed “bed rest,” all I could think of was my stacked and packed calendar. Life does not stop and wait for us, does it?
Getting back on track with my a healthy meal plan doesn’t have to mean cutting out your favorite foods. This week I was craving steak, and made this Flank Steak with Horseradish Chimichurri as an on-plan option to feed my cravings.
- 1/4 C. fresh flat-leaf parsley
- 1/4 C. fresh cilantro
- 5 green onions, coarsely chopped
- 1 Tbsp. water
- 1 tsp. prepared horseradish (use any heat level desired)
- 1 tsp. apple cider vinegar
- 1 tsp. olive oil
- 1 garlic clove, peeled
- 1/2 tsp. Morton® Lite Salt, divided
- 1 tsp. ground cumin
- 1/4 tsp. black pepper
- 8 oz. flank steak, trimmed
- 2 small zucchini, sliced lengthwise into ¼-inch strips (about 1 1/2 cups)
Combine parsley, cilantro, onions, water, horseradish, vinegar, oil and garlic clove in a food processor along with half of salt and process until smooth. Set aside.
Preheat grill or grill pan to high heat.
Combine reserved salt with cumin and pepper. Rub steak with spice mixture and spray with zero-calorie cooking spray. Add steak to grill and cook for 3-4 minutes on each side or until desired degree of doneness. Remove from heat and let rest 5 minutes.
Meanwhile, spray zucchini slices lightly with olive oil and sprinkle with a pinch of light salt and pepper. Add to grill with flank steak. Cook just until lightly charred, about 1 minute. Turn and cook for 1 minute more.
To serve, cut steak into thin slices across the grain and serve with grilled zucchini and chimichurri.