This elegant steak dinner for two features asparagus drizzled with a bright chimichurri sauce. A bed of cauliflower rice sops all the extra juices, but you could stir the herby sauce into the rice for extra flavor. This dish is easy enough for a weeknight dinner but delicious enough for date night or a dinner party.

Carolyn Casner
Source: EatingWell.com, July 2018
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Ingredients

Chimichurri Sauce
Cauliflower Rice
Steak & Asparagus

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • To prepare chimichurri sauce: Chop parsley and garlic together until finely chopped. Transfer to a small bowl and add vinegar, 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir to combine.

  • To prepare cauliflower rice: Heat 1 tablespoon oil in a medium skillet over medium heat. Add cauliflower, scallions, 1/8 teaspoon salt and chipotle. Cook, stirring, until tender, 4 to 5 minutes. Remove from heat; cover to keep warm.

  • 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.

Tips

To make ahead: Refrigerate chimichurri sauce (Step 2) for up to 2 days.

Nutrition Facts

445.5 calories; protein 29.8g 60% DV; carbohydrates 11.3g 4% DV; exchange other carbs 1; dietary fiber 5.4g 22% DV; sugars 4.2g; fat 31.1g 48% DV; saturated fat 5.9g 29% DV; cholesterol 70.3mg 23% DV; vitamin a iu 3585.6IU 72% DV; vitamin c 81.1mg 135% DV; folate 129.1mcg 32% DV; calcium 127.3mg 13% DV; iron 6.7mg 37% DV; magnesium 61mg 22% DV; potassium 834.4mg 23% DV; sodium 684.3mg 27% DV; thiamin 0.3mg 27% DV.