Flank Steak with Chimichurri, Asparagus & Cauliflower Rice
Steak & Asparagus
Preheat grill to medium-high.Advertisement
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.
To make ahead: Refrigerate chimichurri sauce (Step 2) for up to 2 days.
5 1/2 fat, 3 1/2 lean protein, 1 1/2 vegetable