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Grilled Flank Steak with Chimichurri and Cauliflower Rice

Ingredients:

• onions and peppers, sliced
• 1 1/2 pounds flank steak
• 1 tsp garlic powder
• 3/4 tsp ground cumin
• 1/2 tsp dried oregano
• pepper
• 1 1/4 tsp kosher salt

Chimichurri

• 2 packed tbsp parsley or oregano
• 2 packed tbsp cilantro
• 2 tbsp red onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar or red wine vinegar
• 1 tbsp water
• 1/4 tsp kosher salt
• 1/8 tsp fresh black pepper
• 1/8 tsp crushed red pepper flakes
• Diced avocado

Cauliflower

• 1/2 cup Chicken Stock
• 2 cups Cauliflower Rice

Directions:

1. Chimichurri - Combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Combine everything in blender and process.
2. Score steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
3. Combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt and season steak .
4. Grill steak and peppers and onions: 3 to 4 minutes per side for medium-rare.
5. Let rest 10 minutes before slicing.
6. Cauliflower rice - Simmer chicken stock in a large skillet.
7. Add cauliflower rice to the skillet and toast.
8. Add chicken stock to pan and toss to coat the cauliflower.
9. Serve - arrange onions and peppers on a platter with cauliflower rice. Slice the flank steak and arrange over top with a garnish of chimichurri.