Carb Smart Seared Steak with Green Goddess Chimichurri sauce

Meanwhile, peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then grate or mince garlic.

Pat steak dry with paper towels. Season all over with the remaining Cumin-Garlic Spice Blend, 1/4 tsp Chipotle pepper. (Reference the Heat Guide.) Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown,1-2 min per side. Remove the pan from heat and transfer steaks to an unlined baking sheet. Bake in the bottom of the oven until cooked to desired doneness, 5-6 min.** (DQ: Time check on final cook.)

Meanwhile, heat the same pan (from step 3) over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, zucchini and peppers. Cook, stirring occasionally, until veggies soften, 5-6 min. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Add garlic, then cook, stirring often, until fragrant, 1 min. Remove the pan from heat, then season with salt and pepper, to tastes.

Roughly chop parsley. Add parsley, guacamole and 1 tbsp water to a small bowl. Season with salt and pepper, to taste, then stir to combine.