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Top 31 Steak and Asparagus Recipes

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Steak and Asparagus Teriyaki Ramen

27. Flank Steak with Chimichurri, Asparagus & Cauliflower Rice

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:

  1. Preheat grill to medium-high.
  2. 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.
  3. 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.
  4. 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.

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