Flank Steak with Chimichurri Sauce over Cauliflower Purée

4 to 6 servings

Grill season is upon us, and there’s nothing like a perfectly grilled flank steak with a great sauce. Flank steak is inexpensive yet full of flavor. Paired with this authentic Brazilian chimichurri sauce, inspired by a trip to Rio de Janeiro, it’s simply divine. The cauliflower purée is a healthy substitute for garlic mashed potatoes. Both the purée and chimichurri can be made ahead for a quick, easy weeknight dinner.

Chimichurri Sauce:
½ cup chopped parsley
½ cup chopped cilantro
3 garlic cloves – chopped
2 Tbsp red wine vinegar
2 tsp ground cumin
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp kosher salt
½ lemon – juiced
½ cup good-quality extra virgin olive oil

Cauliflower Purée:
1 small head of cauliflower
1 garlic clove – chopped
¼ cup freshly grated Parmesan
2 Tbsp fat-free cream cheese at room temp
1 ½ Tbsp unsalted butter at room temp

1 tsp kosher salt
½ tsp freshly ground black pepper  

Flank Steak:
2–2 ½ lbs flank steak
Olive oil
Kosher salt
Freshly ground black pepper  

Chimichurri Sauce

Place the parsley, cilantro, garlic, red wine vinegar, cumin, oregano, red pepper flakes, salt, and lemon juice in a food processor and blend on high until it comes together. Then stream in the olive oil until smooth. Refrigerate for up to 3 days until ready to use.

Cauliflower Purée

Prepare the cauliflower by cutting it into florets. Steam them until tender, drain, and put them in a blender or food processor. Add the garlic, Parmesan, cream cheese, butter, salt, and pepper. Blend on high until smooth. Refrigerate for up to 3 days and reheat before serving.

Flank Steak

Heat a cast iron or grill pan at medium-high. Brush the flank steak with olive oil and sprinkle liberally with salt and pepper on both sides. Pan sear or grill the steak for 4 to 5 minutes on each side for medium-rare. Cover in foil and set aside for 5 minutes to rest before slicing into thin strips across the grain. Plate the meal by spreading a large spoonful of cauliflower purée on each dish. Top with the flank steak strips, then finish with a heaping spoonful of chimichurri sauce.

By Andrea LeTard

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