P.T.: 40 minutes (includes marinating time)

Ingr.: 1 flank steak, for chimichurri: 1 cup parsley (chopped), 4 garlic cloves (minced), 1/2 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp red pepper flakes, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: For chimichurri, mix parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper. Reserve half for serving. Marinate flank steak in the remaining chimichurri for 30 minutes. Grill steak on a preheated griddle to desired doneness, about 5-6 minutes per side for medium-rare. Slice against the grain. Serve with reserved chimichurri.

N.V.: High in protein, healthy fats, and vitamin C from parsley.