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Grilled Flank Steak with Chimichurri & Mixed Vegetables Recipe

Name: Grilled Flank Steak with Chimichurri & Mixed Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 small bunch of kale; 1 small head of cauliflower; 1/2 lb flank steak; 1/2 cup fresh parsley; 1/4 cup fresh cilantro; 2 cloves garlic; 1/2 cup olive oil, divided; 2 tablespoons red wine vinegar; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; 1 tablespoon lemon juice

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This is a grilled steak with a fresh, herby sauce and tasty vegetables. You cook the meat until it's just right for you. Then you mix up a green sauce with herbs and put it on the steak. The veggies are cooked until they're easy to eat.

Ingredients

1 small bunch of kale

1 small head of cauliflower

1/2 lb flank steak

1/2 cup fresh parsley

1/4 cup fresh cilantro

2 cloves garlic

1/2 cup olive oil, divided

2 tablespoons red wine vinegar

1/2 teaspoon red pepper flakes

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper, plus more to taste

1 tablespoon lemon juice

Method

Wash and dry all fresh produce. Tear kale into bite-sized pieces and cut cauliflower into florets; place both in a medium bowl.

Preheat grill or grill pan over medium-high heat.

Season the flank steak with salt and pepper on both sides.

Grill the steak for 5-7 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and cover with foil to rest.

While the steak rests, grill the kale and cauliflower until slightly charred and tender, about 5-7 minutes, seasoning with salt and pepper.

For the chimichurri, finely chop parsley, cilantro, and garlic. In a small bowl, combine the herbs, garlic, 1/4 cup olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and lemon juice.

Slice the rested steak against the grain.

Serve the grilled steak with the chimichurri sauce and the grilled vegetables on the side.

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