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Chimichurri Skirt Steak

Roasted Cauliflower Slabs
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Ingredients

  • ¼ cup olive oil, divided
  • 3 Tbsp minced garlic, divided
  • ¼ cup fresh lemon juice, divided
  • 1¼ tsp pepper, divided
  • 2 lb skirt steak
  • 2 lb asparagus, trimmed
  • ½ tsp salt, divided
  • 1 cup packed fresh parsley leaves
  • 1 Tbsp water
  • 1½ tsp lemon zest

Instructions

  1. Combine 2 Tbsp oil, 1 Tbsp garlic, 2 Tbsp lemon juice, and 1 tsp pepper in a large zip-top plastic freezer bag; add steak. Seal bag, and chill 30 minutes to 1 hour.
  2. Toss asparagus with 1 Tbsp oil; sprinkle with ¼ tsp each salt and pepper.
  3. Preheat grill to medium-high heat. Grill steak, covered, 4 to 5 minutes per side. Add asparagus during last 6 minutes of grilling. Let steak stand 5 minutes; thinly slice across the grain.
  4. Pulse parsley, water, lemon zest, 2 Tbsp garlic, 2 Tbsp lemon juice, 1 Tbsp oil, and ¼ tsp salt in a food processor or blender until finely chopped. Serve with steak.

Side Dish Ingredients

  • 1 large head cauliflower
  • 3 Tbsp olive oil
  • 2 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 3 Tbsp chopped fresh parsley

Side Dish Instructions

  1. Preheat oven to 400°F. Remove outer leaves from cauliflower.
  2. Cut cauliflower into ½- to ¾-inch-thick slices. (Some pieces will crumble). Place cauliflower slabs on a large greased baking sheet.
  3. Drizzle with oil, and sprinkle with garlic powder, salt, and pepper.
  4. Bake 35 to 45 minutes, turning halfway through, until cauliflower is tender. Sprinkle with parsley before serving.

Nutritional Information

Main Side Total
Servings 6 6
Calories
333
99
432
Fat (g) 20 7 27
Sat. Fat (g) 6 1 7
Protein (g) 34 3 37
Carb (g) 5 8 13
Fiber (g) 2 3 5
Sodium (mg) 271 238 509

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