Flank Steak with Chimichurri, Asparagus & Cauliflower Rice

Flank Steak with Chimichurri, Asparagus & Cauliflower RiceThis 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.

Recipe courtesy of EatingWell.

Prep time: 40 min

Ready in: 40 min

Yield: 2 servings

Ingredients 

  • 1 cup packed fresh parsley leaves
  • 1 small clove garlic, chopped
  • 2 tablespoons white vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1½ cups riced cauliflower
  • 2 scallions, chopped
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground chipotle pepper
  • 8 ounces asparagus, trimmed
  • 1½ teaspoons extra-virgin olive oil
  • 8 ounces flank steak, trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation 

  • 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, ¼ teaspoon pepper and ⅛ teaspoon salt. Stir to combine.
  • To prepare cauliflower rice: Heat 1 tablespoon oil in a medium skillet over medium heat. Add cauliflower, scallions, ⅛ 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.

Nutritional Information 

  • Serving size: 3 oz. steak, 6 asparagus spears & ½ cup cauliflower rice
  • Per serving: 445 calories; 31 g fat(6 g sat); 5 g fiber; 11 g carbohydrates; 30 g protein; 129 mcg folate; 70 mg cholesterol; 4 g sugars; 0 g added sugars; 3,586 IU vitamin A; 81 mg vitamin C; 127 mg calcium; 7 mg iron; 684 mg sodium; 834 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (72% dv), Iron (39% dv), Folate (32% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 5½ fat, 3½ lean protein, 1½ vegetable
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