Chimichurri Skirt Steak
Roasted Cauliflower Slabs
Ingredients
- ¼ cup olive oil, divided
- ¼ cup lemon juice, divided
- 3 Tbsp minced garlic, 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
- Combine 2 Tbsp oil, 2 Tbsp lemon juice, 1 Tbsp garlic, and 1 tsp pepper in a large zip-top plastic freezer bag; add steak. Seal bag, and chill 30 minutes to 1 hour.
- Toss together asparagus, 1 Tbsp oil, and ¼ tsp each salt and pepper.
- 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.
- Meanwhile, pulse parsley, water, lemon zest, 2 Tbsp lemon juice, 2 Tbsp garlic, 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
- 3 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat oven to 400°F. Remove outer leaves from cauliflower.
- Cut cauliflower into ½- to ¾-inch-thick slices. (Some pieces will crumble). Place cauliflower slabs on a large greased baking sheet.
- Drizzle with oil, and sprinkle with garlic powder and desired amount of salt and pepper.
- Bake 35 to 45 minutes, turning halfway through, until cauliflower is tender. Sprinkle with parsley before serving.
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