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:, July 2018




Chimichurri Sauce
Cauliflower Rice
Steak & Asparagus


Instructions Checklist
  • Preheat grill to medium-high.

  • 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.

Nutrition Facts

3 oz. steak, 6 asparagus spears & 1/2 cup cauliflower rice
446 calories; protein 29.8g; carbohydrates 11.3g; dietary fiber 5.4g; sugars 4.2g; fat 31.1g; saturated fat 5.9g; cholesterol 70.3mg; vitamin a iu 3585.6IU; vitamin c 81.1mg; folate 129.1mcg; calcium 127.3mg; iron 6.7mg; magnesium 61mg; potassium 834.4mg; sodium 684.3mg; thiamin 0.3mg.

5 1/2 fat, 3 1/2 lean protein, 1 1/2 vegetable