Flank steak is a lean, flavorful cut of beef that practically melts in your mouth when properly marinated, cooked medium rare, and thinly sliced at an angle across the grain of the meat.
Grilled Flank Steak with Chimichurri Sauce, Cauliflower & Heirloom Tomato
INGREDIENTS:
1 cauliflower steak, 1.5” thick
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
2 tbsp oregano, chopped
1/4 cup red onion, finely chopped
2 garlic cloves, minced
1/2 cup olive oil
2 tbsp red wine vinegar
1lb flank steak, marinated (garlic, oregano, chili flakes, black pepper, olive oil)
1-2 thick slices of heirloom tomato
PREPARATION:
Season cauliflower steak with salt and coat with olive oil. Heat up pan on high and brown cauliflower on both sides. Transfer to a sheet pan and place in 350 degree oven for 5 minutes or until core of cauliflower is tender.
For the chimichurri, mix cilantro, parsley, oregano, red onion, garlic and olive oil in a bowl. Season with salt to taste.
Heat you grill up on high. Grill steak for 2-3 minutes on each side. Let rest for 5 minutes before slicing.
Plate starting with cauliflower, top with tomato and steak. Dress the plate generously with the chimichurri sauce.