“Jazzy Flank Steak” is what’s cooking for this week’s main meal and should cause a bit of a sensation as you jazz-up a traditional cut of beef. You can throw your meat on the grill or if the weather is not permitting yet—broil it! Either way it’ll come out with that yummy browned sensation which pairs perfectly with the other combined ingredients that create the delicious topping!

Ingredients: (serves 2-4)

• 1 lb. pasture-finished flank steak, trimmed
• Organic avocado oil
• Himalayan salt to taste
• Organic ground pepper to taste

Preheat your gas grill or oven broiler.

Lightly coat the steak with avocado oil, salt & pepper and grill/broil; approx. 3 minutes per side; remove when cooked and keep warm.

• 1/4 cup chopped, organic, fresh flat-leaf parsley
• 3 Tbsp. organic red wine vinegar
• 1 1/2 Tbsp. chopped fresh oregano
• 1 Tbsp. organic capers, chopped
• 1/8 tsp. Himalayan salt
• 1/4 cup organic olive oil
• 1/4 tsp red pepper flakes (optional)

Whisk together above ingredients until well blended.

Cut steak against the grain into thin slices and spoon parsley mixture evenly over steak.

Serve with some organic roasted cauliflower and the meal is complete!