Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Peel the
Garlic (3 cloves)
.
Step 3
Chop the
Zucchini (2)
into 1/2 inch pieces.
Step 4
In a bowl, whisk together the
Olive Oil (15 mL)
,
Smoked Paprika (1 g)
,
McCormick® Garlic Powder (3 g)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Add the chopped Zucchini and
Cherry Tomatoes (300 g)
and stir to combine with the spices.
Step 5
Spread the veggies in an even layer on a lined baking sheet. Place in the oven to roast for 25 to 30 minutes.
Step 6
Add the
Fresh Parsley (1 bunch)
, garlic,
Crushed Red Pepper Flakes (as needed)
,
Smoked Paprika (2 g)
,
Kosher Salt (6 g)
, and
Ground Black Pepper (to taste)
to a food processor. Add the juice and zest of the
Lemon (1)
.
Step 7
Remove the leaves from the
Fresh Mint (3 sprigs)
and put them in the food processor.
Step 8
With the processor running, stream in the
Olive Oil (80 mL)
. Process until almost smooth.
Step 9
Preheat a large skillet over medium-high heat with the
Vegetable Oil (5 mL)
. Season the
Flank Steak (455 g)
liberally on both sides with
Kosher Salt (6 g)
and Black Pepper ( to taste). Sear the steak for 4 minutes on each side.
Step 10
Remove the steak from the skillet and rest for 5 minutes. Slice against the grain into strips.
Step 11
Serve the roasted veggies and steak on a platter and top with the chimichurri sauce.
