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Grilled Flank Steak with Chimichurri and Roasted Cauliflower

Active Time: 35 minutes / Cook Time: 25 minutes / Total Time: 45 minutes

Serves 2, with leftovers for lunch

Grilled Flank Steak with Chimichurri and Roasted Cauliflower.PNG


  • 1 lb. flank steak
  • ¾ teaspoon each fine sea salt and ground black pepper, divided
  • ½ tablespoon coconut oil, melted
  • ½ lb. cauliflower, cored and separated into florets
  • For the chimichurri sauce:
    • 2 cup packed fresh parsley leaves
    • 1 cup packed fresh cilantro leaves
    • ½ cup extra virgin olive oil
    • 1 jalapeño, chopped, ribs and seeds removed for less heat, if desired
    • ¼ cup water
    • 2 tablespoons shallot, roughly chopped
    • 3 cloves garlic, roughly chopped
    • ¾ teaspoon kosher salt
    • ½ teaspoon dried oregano
    • 1/8 teaspoon ground black pepper
    • ¼ teaspoon honey
    • 2 ½ tablespoons sherry vinegar or substitute red wine vinegar
  • For tomorrow's lunch:
    • 2 cups arugula
    • 3 cups mixed greens
    • 1 cup sliced cucumber


  1. Preheat grill to medium and oven to 425°F. Pat steak dry and sprinkle with ½ teaspoon each salt and pepper. Set aside.
  2. Add all chimichurri ingredients to a blender and blend until a smooth sauce forms. Set aside.
  3. Line a small baking sheet with parchment paper. Place cauliflower on baking sheet and toss with coconut oil and ¼ teaspoon each salt and pepper. Roast 20-25 minutes, or until desired tenderness.
  4. While cauliflower roasts, grill steak: clean grill grates and using a paper towel coated in coconut oil and held with tongs, oil grates. Grill steak 8-10 minutes per side for mediumrare, or to desired doneness. Let steak rest 5 minutes before slicing against the grain into 1/2” thick slices.
  5. Serve ¼ of the steak with ½ of the cauliflower. Top steak with chimichurri, and feel free to add some to the cauliflower, as well!
  6. Toss the arugula, mixed greens, and cucumber together. Divide into 2 servings and top each serving with half of the remaining steak. Pack salads and chimichurri into airtight containers for lunch tomorrow. (Keep the chimichurri separate until ready to eat, so that the greens don’t wilt. Feel free to thin the chimichurri with a little water to make it more of a loose dressing consistency.)