Sarah Adler is a gal of many trades. Her roles include nutrition coach, healthy lifestyle expert, food blogger, and owner of Simply Real Health — a healthy lifestyle company on a mission to educate, teach, and inspire others to live their happiest and healthiest life. And most recently? She’s a cookbook author! (We told you she did it all.) With over 150 recipes, The Simply Real Health Cookbook is your official guide to real food that’s real good. To whet your appetite, Sarah is giving Rue an inside look at one of the most popular recipes and something you’ll enjoy all summer long — grilled flank steak with chimichurri sauce and blanched green beans. We’ve got a strong feeling you’ll be adding the book to your library before you finish the last bite:

Grilled Flank Steak with Chimichurri Sauce + Blanched Green Beans
Makes approximately 4 servings
Notes: This sauce is also great with beef, chicken, fish or shrimp, and potatoes or quinoa as a side.

1 pound organic grass-fed flank steak
½ pound green beans, ends trimmed and cut in half
¼ cup chopped basil (optional)

Chimichurri Sauce
Makes approximately 4 servings

1 bunch parsley, leaves only
1 bunch cilantro, leaves only
3 tablespoons capers
2 garlic cloves
1 ½ tablespoons white wine vinegar
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoons sea salt
1 teaspoon pepper
½ cup olive oil

For a more traditional chimichurri sauce, chop all ingredients finely by hand and mix with olive oil. If you are short on time, add it all to a blender, and pulse or blend to your desired consistency.

Ahead of time: Cover steak in a plastic bag or in a glass baking dish with the chimichurri sauce (saving most of it for a topping after the meat is cooked) or olive oil, sea salt and pepper, for up to 24 hours before cooking.

When ready to eat: Heat a skillet, grill pan, or BBQ to medium-high heat. Add a bit of butter, olive oil or coconut oil to the pan, and wait for the heat source to warm up. While you wait, bring 2-3 cups of water to boil in a large pot (for green beans). Add steak to the hot pan, and cook for 3-4 minutes per side, depending on the thickness of the steak and your taste preference.  When water boils in the green bean pot, add green beans and cover to cook for 2-3 minutes only. Then, drain and rinse the beans with cold water. When the steak is done, remove it from the heat, and let stand 2-3 minutes before slicing against the grain.

Drizzle your green beans with olive oil and sprinkle with sea salt and pepper to serve. Top with chimichurri sauce to serve.

Copyright by The Simply Real Health Cookbook: Easy Real Food Recipes for a Healthy Life, Made Simple by Sarah Adler. Photo credit to Jasmine Pulley.