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Flank Steak Over Mashed Cauliflower

July 31, 2017 | Author: Ashley McCrary

I have always been a lover of red meat, I could eat it for every meal. This flank steak served over cauliflower mash and covered in chimichurri sauce makes me love it even more. This dish is so flavorful and tasty you would never even guess that it is a Whole 30 approved.

Flank steak is always a great meal for a quick and lean protein option. It is very versatile and can be served in many different fun ways. Slice it thin and serve with veggies or serve over a salad and drizzle with Whole 30 ranch. You can never go wrong with flank steak.

When cooking this recipe, I usually will make the chimichurri sauce the day before, by allow the ingredients to sit, the flavor becomes amazing. I also prep enough flank steak to serve as another meal during the week. This keeps time in the kitchen minimal.


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Flank Steak Over Mashed Cauliflower

This Whole30 grilled marinated flank steak will become your go-to recipe to serve with veggies, potatoes or even throw on top of a salad.

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale

Flank Steak

  • 1 1/2 pound Flank Steak
  • 1 tbsp garlic powder
  • 1 tbsp cracked pepper
  • 1/4 cup coconut aminos
  • 1 tsp sea salt
  • 1 tsp ghee

Cauliflower Mash

  • 1 bag cauliflower pearls
  • 2 tsp ghee
  • 1 1/2 tsp Garlic salt
  • 1 tbsp chives (fresh)

Chimichurri Sauce

  • 1 cup Cilantro (packed)
  • 1 cup parsley (packed)
  • 2 cloves garlic
  • 1/2 tsp oregeno (dried)
  • 1/4 whole red onion
  • 2 1/2 tbsp lemon juice
  • 1/4 cup olive oil (light)
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red peppers
  • 1/2 tsp sea salt
  • 2 tsp vineager (red wine)

Instructions

Flank Steak

  1. Using sharp knife, lightly score the steak about 1/8 inch deep on both sides. Leave steakout until it reaches room temperature.
  2. In a small bowl combine the coconut aminos, garlic powder, freshly ground pepper and kosher salt. Season both sides of the steak with mix. I always sprinkle a little more seasoning on each side after I pour the liquid over it.
  3. Prepare the pan or grill on high heat with olive oil a tsp of ghee. Grill the steaks how you desire, about 5 to 6 minutes per side for medium.

Cauliflower Mash

  1. Bring 1 head of cauliflower chopped or 1 bag of cauliflower pearls to a boil, about 25 minutes.
  2. Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, and salt and pepper.
  3. Blend together until smooth and top with fresh chives.

Chimichurri Sauce

  1. Mix all ingredients in food processor and blend until smooth. For the best results, make this a day ahead and refrigerate for 24 hours.

Main Dish

  1. Add your cauliflower mash to a plate, lay your flank steak on top and drizzle with your sauce and sprinkle with fresh lemon juice and chives.
    ENJOY!
  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Cuisine: Steak

2 thoughts on "Flank Steak Over Mashed Cauliflower"

  1. Sara says:

    Do you think this would work for ribeye? I don’t cook much steak so I feel clueless in that department

    1. healthypeach says:

      Absolutley!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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✨Hummus Board✨

1 17oz container of Hummus
1/2 cup cherry tomatoes, cut in half
1/3 cup diced cucumbers
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1/3 cup feta 
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Note: If you don’t want to add it to a board, this works just as yummy in a large bowl or platter. 

ENJOY!

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Gluten-free, paleo and can be tailored to keto and low carb. 

See my profile for the full recipe https://healthylittlepeach.com/healthy-sesame-chicken/

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*3 English muffins split in half (gluten-free or regular)
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*2 tablespoons finely chopped yellow onion
*2 tbsp dill relish or 2 large pickle spears, chopped
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*1 tablespoon pickle juice
*1/4 teaspoon ground black pepper
*1/2 teaspoon kosher salt (or to taste)
*Parsley for garnish

✨Instructions✨
1. MIX THE TUNA SALAD: In a medium mixing bowl, add the canned tuna and break up the tuna with a fork. Transfer the chopped onions, relish, pickle juice, salt/pepper, and mayo. Mix together until combined. 
2. TOAST MUFFINS: You can choose to toast the English muffins with butter under the broiler for 2-3 minutes. However, if you don’t want to toast before adding the tuna, that’s okay. It still turns out great without toasting muffins first. 
3. BUILD THE MELTS: Divide the tuna mixture evenly among each of the toasted English muffins. Add a thin slice red onion along with a thin slice of Colby Jack cheese over the top.  Return to the oven and bake for 7-8 minutes in a 375F oven or until cheese is melted. Garnish with fresh parsley and enjoy!

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*1 chia tea bag steeped in 1 cup hot water 
*1/3 cup dairy free milk, steamed
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Follow @healthylittlepeach for more recipes, tips and tricks. 

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@healthylittlepeach