Kale and Parsley Steak Chimichurri with Broccoli

The flexibility of this health plan is a winner! If I’m teaching an Art Coaching session tonight, I can eat a Lean & Green meal in the middle of my day. Who’s hungry?


  • 4 (6 oz/170 g) portions skirt steak, lightly seasoned with salt & pepper
  • 2 cups broccoli florets, steamed

Chimichurri Mix

  • 4 cups kale
  • 1 cup parsley
  • 2 Tbsp of capers
  • 2 garlic cloves
  • 1/4 cup sliced scallions
  • 2 Tbsp water
  • 1 small lemon, juiced (about 2 Tbsp lemon juice)


  1. Add the chimichurri ingredients in a food processor and blend well. Add water, if needed, to loosen it up. Season to taste and set aside.
  2. Pre-heat a nonstick pan or skillet. Spray a little nonstick cooking spray, and add the skirt steak. Cook to desired temperature; we recommend medium rare. Set aside to rest.
  3. Slice thin on a bias against the grain.
  4. Toss the steamed broccoli with the chimichurri and serve with the sliced steak.

YIELDS: 4 Servings

PER SERVING: 1 Lean, 3 Greens, 3 Condiments

360 Calories, 22 g fat, 6g carbohydrates, 37 g protein

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