Steak With Grilled Cauliflower + Chimichurri

Grass-fed sirloin steak grilled with cauliflower, served with steamed green beans and chimichurri, a bright and tangy Argentine herb sauce.

The Story behind the recipe:

Andrew is our chef here at Acme. He is the brilliant creator and innovator of all our weekly recipes. This recipe that he wants to share with you all was inspired by his experiences traveling through South America and specifically his time spent in Argentina. He hopes that you enjoy the flavors of Argentina in this meal with his personal and flavorful take on the classic Chimichurri sauce. 

Chimichurri is a savory Argentinean sauce or marinade similar to pesto, but rather, its base comes from parsley and vinegar. Andrew likes to add cilantro to his personal chimichurri sauce, and we couldn’t be happier about it!  Chimichurri is a simple yet delicious way to upgrade your steak dinner and add those extra greens to your diet. 

30 Minute Meal
Serves 4
Gluten Free, Low Carb, Dairy Free, Grain Free

1 jalapeño, seeds and ribs removed, or less to taste
1/2 cup parsley leaves
1/2 cup cilantro
1 clove garlic
1/4 cup red wine vinegar
1 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
1/2 cup olive oil

2 lb tri tip steak
1 head cauliflower, cored and sliced into 1-inch thick slabs
olive oil
salt + pepper to tast
1 lb green beans, trimmed

1. Combine all of the chimichurri ingredients in the jar of a blender and puree until nearly smooth. Transfer to a bowl, cover, and set aside.

2. Prepare a grill for direct grilling. Rub the steak and cauliflower with olive oil and season with salt and pepper.

3. Bring a pot of salted water to a boil.

4. Throw the steak and cauliflower on the grill and cook to desired doneness, flipping occasionally. Tri tip steaks can be rather thick, so this might take 10-12 minutes for medium rare, or longer if you prefer your steak more well done. Grill the cauliflower alongside, until well colored and beginning to tenderize. When done, transfer steak and cauliflower a cutting board, tent with foil, and let rest for at least 5 minutes.

5. While the steak is resting, add the green beans to the boiling water and blanch until just brightened and tender crisp, about 2 minutes. Drain well.

6. Slice the steak against the grain. Serve the sliced steak alongside the grilled cauliflower and green beans, spooning a generous amount of the chimichurri over everything.

NOTE:: If you prefer not to grill, you can cook the steak and cauliflower in the oven. Preheat the oven to broil. Lay out the steak and cauliflower on a foil-lined sheet pan and broil to desired doneness.