Flank Steak with Chimichurri Sauce and Mashed Cauliflower

Categories > Dinner, Entrees, Gluten Free, Grain Free, High Protein, Sugar Free

Flank Steak with Chimichurri Sauce and Mashed Cauliflower

Chimichurri is an oh-so-amazing Argentinian sauce that you should absolutely learn to make. It’s basically tons of fresh herbs like parsley, cilantro, and mint covered in olive oil and spiced up. Make a jar of it to keep in the fridge and then you can use it to flavor steak, chicken, eggs, salads, and more.

Here, we spoon it over steak (buy grass-fed, organic if you can) and serve that alongside mashed cauliflower flavored with garlic and chives.

This is an “impress people” recipe, so if you have to host your boss for dinner, for instance…

INGREDIENTS

4 ounces flank steak
1/8 teaspoon ancho chile powder
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon garlic, minced
1 teaspoon freshly squeezed lemon juice
1 teaspoon red wine vinegar
2 teaspoons olive oil
1⁄8 teaspoon ground cumin
2 teaspoons mint, finely chopped
2 teaspoons cilantro, finely chopped
2 teaspoons flat-leaf parsley, finely chopped
Mashed Cauliflower
1 cup cauliflower florets, hot cooked
1⁄4 cup low fat milk, at room temperature
1⁄4 teaspoon chives, thinly sliced
1⁄4 teaspoon garlic powder

DIRECTIONS

Line a broiler rack with foil and place it about 4″ from the heat. Preheat the broiler.
Rub the flank steak on both sides with the chile powder, salt, and 1⁄8 teaspoon of the black pepper. Let stand 5 to 10 minutes.
Using a fork, combine the garlic, lemon juice, vinegar, oil, and cumin in a small bowl. Add the mint, cilantro, and parsley, the remaining 1⁄8 teaspoon black pepper, and a dash of salt. Stir until very well combined. Set the sauce aside to let the flavors meld.
Place the steak on the prepared rack and broil about 4 minutes per side, or until a thermometer inserted in the center reads 160 F for medium. Let the steak stand 5 minutes before slicing.
Place the cauliflower in a blender or a mini food processor fitted with a metal blade. Combine the milk, chives, and garlic powder in a small bowl. Add the milk mixture to the blender and puree about 15 seconds, scraping down the sides with a small spatula halfway through. Season to taste with salt and freshly ground black pepper.
Stir and spoon the reserved herb mixture over the steak and serve immediately with the cauliflower.

WHY WE LOVE THIS RECIPE

Steak is filled with protein, iron, and zinc, while mashed cauliflower is a more nutrient-dense take on mashed potatoes. This dinner is also a perfect meal for gluten-free eaters.

Want all of the ingredients to be delivered right to your door? Find them here.