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. Source: EatingWell.com, July 2018

Carolyn Casner
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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 calories; 31.1 g total fat; 5.9 g saturated fat; 70 mg cholesterol; 684 mg sodium. 834 mg potassium; 11.3 g carbohydrates; 5.4 g fiber; 4 g sugar; 29.8 g protein; 3586 IU vitamin a iu; 81 mg vitamin c; 129 mcg folate; 127 mg calcium; 7 mg iron; 61 mg magnesium;