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.
Servings: 4
Ingredients
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
- Using sharp knife, lightly score the steak about 1/8 inch deep on both sides. Leave steakout until it reaches room temperature.
- 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.
- 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
- Bring 1 head of cauliflower chopped or 1 bag of cauliflower pearls to a boil, about 25 minutes.
- Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, and salt and pepper.
- Blend together until smooth and top with fresh chives.
Chimichurri Sauce
- 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
- 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!