Preheat the oven to 450 degrees F (230 degrees C).
Discard Fresh Mint (0.25 ounce), Fresh Cilantro (0.25 ounce), and Fresh Parsley (0.25 ounce) stems. Mince herbs and place in a small bowl.
Mince Garlic (2 clove) and add to bowl.
Juice ONLY 1/2 of the Lemon (1) into another small bowl; discard seeds and add juice to bowl with herbs.
Mince ONLY 1/2 the Fresh Chives (0.25 ounce) and set aside.
In another small bowl, combine the Ancho Chili Powder (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) and stir to combine.
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.
To the bowl with the lemon, herbs and garlic, add Red Wine Vinegar (2 teaspoon), Ground Cumin (1/4 teaspoon), Olive Oil (1 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) and stir; hold for plating.
Heat a medium saucepot over medium-high heat. When hot, add the Cauliflower Florets (12 ounce) 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.
Place the sheet pan with the flank steak into the oven and roast for 10 minutes.
While the steak is in the oven, add the Almond Milk (1/2 cup), chives, Garlic Powder (1/4 teaspoon), and Salt (1/2 teaspoon) to the saucepot with the cauliflower.
Use a potato masher to thoroughly combine all the ingredients. Cover and keep warm for plating.
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.
Fan out the slices of steak next to and leaning over the cauliflower. Spoon the chimichurri over the steak. Serve and enjoy!