Grilled Chimichurri Flank Steak with Cauliflower “Potato” Salad

Yield: 4 servings

Per Serving: 1 Lean, 3 Green, 2 Condiments

Total Time: 45 minutes

Ingredients

Flank Steak

• 1¾ lbs. flank steak (4 Lean)

• 1/8 tsp salt (1/2 Condiment)

• 1/8 tsp black pepper (1/4 Condiment)

• Cooking spray (1 condiment)

Chimichurri Sauce

• ¼ cup chopped fresh parsley (1 Condiment)

• 2 tbsp chopped fresh cilantro (1/8 Condiment)

• 4 scallions, minced (2 Green)1 garlic clove, grated (1 Condiment)

• 1 tsp finely chopped fresh oregano, (1/2 Condiment)

• 2 tbsp water or chicken stock (1/8 Condiment)

• 2 tbsp red wine vinegar (1/2 Condiment)

• 1/8 tsp salt (1/2 Condiment)

Cauliflower “Potato” Salad

• 4 cups bite-sized cauliflower florets (8 Green)

• 3 tbsp Greek yogurt (1½ condiments)

• 3 tbsp water from cauliflower steaming

• 1½ tsp stone ground mustard (1/2 Condiment)

• 1 tsp red wine vinegar (1/8 Condiment)

• 1 cup celery, chopped (2 Green)

• 1 tbsp fresh chives (1 condiment)

  
  

Directions

1. Heat a lightly greased grill or grill pan over medium-high heat.

2. Sprinkle the steak with salt and pepper. Place on hot grill and cook until a meat thermometer registers 140°F for medium, about 9 to 10 minutes per side. Transfer to a cutting board, cover and let rest for 10 minutes. 

3. In a bowl, combine the parsley, cilantro, scallions, garlic, oregano, chicken stock, red wine vinegar and salt until well combined. Set aside until ready to serve.

4. Place the cauliflower florets in a steamer basket. Place the basket over a pot of boiling water and steam the cauliflower florets for 10 minutes or until tender. Transfer to a bowl and cool to room temperature. Save 3 tablespoons of cauliflower cooking water.

5. In a small bowl, combine the Greek yogurt, cauliflower water, mustard and red wine vinegar. Stir in the chives.

6. Combine the cauliflower with the celery. Toss with the yogurt dressing until everything is well coated.

7. To serve, slice flank steak thinly across the grain. Divide evenly among four plates and drizzle with 3 tablespoons chimichurri sauce. Serve with a 1¼ cups of cauliflower “potato’ salad.

Tips 

• It’s easy to grate garlic on a citrus zester. It eliminates the chances of biting into a big piece of garlic in your sauce.

• The chimichurri sauce tastes better the longer it sits!

Nutrition Facts Per Serving: 330 calories, 11g fat, 10g carbohydrate, 45g protein