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