27. Flank Steak with Chimichurri, Asparagus & Cauliflower Rice
Ingredients:
Chimichurri Sauce
- 1 cup packed fresh parsley leaves
- 1 small clove garlic, chopped
- 2 tablespoons white vinegar
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
Cauliflower Rice
- 1 tablespoon extra-virgin olive oil
- 1½ cups riced cauliflower
- 2 scallions, chopped
- ⅛ teaspoon salt
- ⅛ teaspoon ground chipotle pepper
Steak & Asparagus
- 8 ounces asparagus, trimmed
- 1½ teaspoons extra-virgin olive oil
- 8 ounces flank steak, trimmed
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions:
- Preheat grill to medium-high.
- To prepare chimichurri sauce: Chop parsley and garlic together until finely chopped. Transfer to a small bowl and add vinegar, 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt. Stir to combine.
- To prepare cauliflower rice: Heat 1 tablespoon oil in a medium skillet over medium heat. Add cauliflower, scallions, ⅛ teaspoon salt and chipotle. Cook, stirring, until tender, 4 to 5 minutes. Remove from heat; cover to keep warm.
- To prepare steak & asparagus: Toss asparagus with oil. Sprinkle the asparagus and steak with salt and pepper. Grill the steak for 5 minutes. Turn the steak and add the asparagus to the grill. Cook, turning the asparagus once or twice, until the asparagus is tender and the steak is cooked to your liking, 4 to 6 minutes more for medium rare. Let the steak rest for 5 minutes before slicing.
- To make ahead: Refrigerate chimichurri sauce (Step 2) for up to 2 days.
Originally posted 2019-03-12 14:01:49.
