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SideChef
Recipes
Dairy-Free
Flank Steak with Chimichurri
Recipe

17 INGREDIENTS • 14 STEPS • 40MINS

Flank Steak with Chimichurri

5
3 ratings
"Flank steak with rice and salad was my favorite meal as a child. Ilove this recipe because it is so satisfying and jam-packed with nutrients. The herbs and spices in this dish provide loads of flavor and loads of nutritional value." - Keri Glassman
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Flank Steak with Chimichurri
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"Flank steak with rice and salad was my favorite meal as a child. Ilove this recipe because it is so satisfying and jam-packed with nutrients. The herbs and spices in this dish provide loads of flavor and loads of nutritional value." - Keri Glassman
40MINS
Total Time
$10.49
Cost Per Serving
Ingredients
Servings
2
US / Metric
Fresh Mint
1/3 cup
Fresh Mint
Almond Milk
1/2 cup
Almond Milk
Red Wine Vinegar
1/2 Tbsp
Red Wine Vinegar
Ground Cumin
1/4 tsp
Ground Cumin, ground
Ancho Chili Powder
1/2 tsp
Ancho Chili Powder
Fresh Cilantro
1/2 cup
Fresh Cilantro
Cauliflower Florets
3 cups
Cauliflower Florets
Lemon
1
Lemon
Fresh Chives
3 Tbsp
Fresh Chives
Garlic
2 cloves
Garlic
Garlic Powder
1/4 tsp
McCormick® Garlic Powder
Flank Steak
1
Flank Steak
Fresh Parsley
3 Tbsp
Fresh Parsley
Salt
1 1/4 tsp
Salt
Ground Black Pepper
3/4 tsp
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Water
1 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
121
Fat
7.5 g
Protein
4.8 g
Carbs
10.8 g
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Flank Steak with Chimichurri
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat the oven to 450 degrees F (230 degrees C).
step 1 Preheat the oven to 450 degrees F (230 degrees C).
step 2
Discard Fresh Mint (1/3 cup), Fresh Cilantro (1/2 cup), and Fresh Parsley (3 Tbsp) stems. Mince herbs and place in a small bowl.
step 3
Mince Garlic (2 cloves) and add to bowl.
step 4
Juice ONLY 1/2 of the Lemon (1) into another small bowl; discard seeds and add juice to bowl with herbs.
step 5
Mince ONLY 1/2 the Fresh Chives (3 Tbsp) and set aside.
step 6
In another small bowl, combine the Ancho Chili Powder (1/2 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) and stir to combine.
step 7
Pat dry Flank Steak (1) with paper towels. Coat both sides of the steak with the ancho rub and place on the sheet pan; hold.
step 8
To the bowl with the lemon, herbs and garlic, add Red Wine Vinegar (1/2 Tbsp), Ground Cumin (1/4 tsp), Olive Oil (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) and stir; hold for plating.
step 9
Heat a medium saucepot over medium-high heat. When hot, add the Cauliflower Florets (3 cups) and Water (1 cup). Cover and let steam for 15 minutes or until tender. Drain in a colander and return the florets to the saucepot.
step 10
Place the sheet pan with the flank steak into the oven and roast for 10 minutes.
step 11
While the steak is in the oven, add the Almond Milk (1/2 cup), chives, McCormick® Garlic Powder (1/4 tsp), and Salt (1/2 tsp) to the saucepot with the cauliflower.
step 12
Use a potato masher to thoroughly combine all the ingredients. Cover and keep warm for plating.
step 13
Cut the flank steak into 2 equal pieces. Slice the halves into 1/4 inch slices, against the grain. Divide the mashed cauliflower between the middle of two plates.
step 14
Fan out the slices of steak next to and leaning over the cauliflower. Spoon the chimichurri over the steak. Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Date Night
Shellfish-Free
Quick & Easy
Latin American
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