Flank Steak with Chimichurri, Asparagus & Cauliflower Rice

Flank Steak with Chimichurri, Asparagus & Cauliflower Rice

0 Reviews
From: EatingWell.com, July 2018

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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Chimichurri Sauce
  • 1 cup packed fresh parsley leaves
  • 1 small clove garlic, chopped
  • 2 tablespoons white vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • Cauliflower Rice
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups riced cauliflower
  • 2 scallions, chopped
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground chipotle pepper
  • Steak & Asparagus
  • 8 ounces asparagus, trimmed
  • 1½ teaspoons extra-virgin olive oil
  • 8 ounces flank steak, trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. To prepare chimichurri sauce: Chop parsley and garlic together until finely chopped. Transfer to a small bowl and add vinegar, 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt. Stir to combine.
  3. To prepare cauliflower rice: Heat 1 tablespoon oil in a medium skillet over medium heat. Add cauliflower, scallions, ⅛ teaspoon salt and chipotle. Cook, stirring, until tender, 4 to 5 minutes. Remove from heat; cover to keep warm.
  4. 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.
  • To make ahead: Refrigerate chimichurri sauce (Step 2) for up to 2 days.

Nutrition information

  • Serving size: 3 oz. steak, 6 asparagus spears & ½ cup cauliflower rice
  • Per serving: 445 calories; 31 g fat(6 g sat); 5 g fiber; 11 g carbohydrates; 30 g protein; 129 mcg folate; 70 mg cholesterol; 4 g sugars; 0 g added sugars; 3,586 IU vitamin A; 81 mg vitamin C; 127 mg calcium; 7 mg iron; 684 mg sodium; 834 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (72% dv), Iron (39% dv), Folate (32% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 5½ fat, 3½ lean protein, 1½ vegetable

Reviews 0