Flank Steak with Cilantro Chimichurri Sauce and Roasted Cauliflower
I’ve been on a steak kick a bit lately – it’s all I’ve been craving. And when I make steak at home, it has to be flank steak. I love flank steak. All steak, really. I love meat.
Generally, when you buy flank steak you end up with way more than you need, so you get a few meals out of it. This week, I opted for steak with chimichurri sauce, and then I’ll be making Pho at the end of the week since it’s been a wee bit chilly here.
I decided that I wanted to try roasted cauliflower with the steak since I’ve been seeing recipes everywhere recently. They both turned out deliciously!! Couldn’t have been happier with the recipes, which are here:
For the steak, I broiled it for 8 minutes, flipped em, then broiled for 8 more instead of firing up the grill. Although delicious broiled, I’d say it probably would have added another dimension if it had been grilled instead. The crispy fiery taste would have been perfect with the chimichurri sauce (as the original recipe says, duh Leela).
Here’s my finished product