Grilled Flank Steak with Parsley Garlic Sauce, Zucchini and Mushrooms

One plate is the amount the calories and protein above are for.

• 7 oz flank steak
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 cup cooked portobello mushroom (from 2 cups raw sliced)
• 2 tablespoons olive oil
• 1/4 cup chopped parsley
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• 14 oz flank steak
• 2 cups cooked zucchini (from 3 cups raw sliced)
• 2 cups cooked portobello mushroom (from 4 cups raw sliced)
• 4 tablespoons olive oil
• 1/2 cup chopped parsley
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 2 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 28 oz flank steak
• 4 cups cooked zucchini (from 6 cups raw sliced)
• 4 cups cooked portobello mushroom (from 8 cups raw sliced)
• 8 tablespoons olive oil
• 1 cup chopped parsley
• 2 teaspoon dried oregano
• 8 cloves garlic, minced
• 4 tablespoon red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper

• 42 oz flank steak
• 6 cups cooked zucchini (from 9 cups raw sliced)
• 6 cups cooked portobello mushroom (from 12 cups raw sliced)
• 12 tablespoons olive oil
• 1 1/2 cups chopped parsley
• 3 teaspoon dried oregano
• 12 cloves garlic, minced
• 6 tablespoon red wine vinegar
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon black pepper

• 56 oz flank steak
• 8 cups cooked zucchini (from 12 cups raw sliced)
• 8 cups cooked portobello mushroom (from 16 cups raw sliced)
• 16 tablespoons olive oil
• 2 cups chopped parsley
• 4 teaspoon dried oregano
• 16 cloves garlic, minced
• 8 tablespoon red wine vinegar
• 2 teaspoon salt
• 2 teaspoon black pepper

1. Make the sauce: stir the parsley, oregano, garlic, vinegar and 1 tablespoon of the oil together and set it aside.
2. Heat the grill or a grill pan over medium-high heat for 5 minutes.

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3. Season the steak with the salt and pepper and grill 5 minutes per side until it reads 145°F; rest it 5 minutes.

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4. Brush the zucchini and mushrooms with the rest of the oil and grill 3 minutes per side until charred and tender.

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5. Slice the steak across the grain and spoon the sauce over it.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the parsley garlic sauce separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories724
• Protein59g
• Carbs9g
• Fat49g
• Fiber3g
• Sodium725mg

• Steady Energy
• Joint Comfort

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