NUTRITION

SERVINGS

INGREDIENTS

5 oz Skirt steak

0.25 tbsp Olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Garlic powder

0.25 tbsp Olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

0.25 tsp Red pepper flakes

2 cup Cauliflower florets

0.5 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with 1 tsp olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the cauliflower for 20-25 minutes until the edges are golden brown and tender.

• 4

  While roasting, combine the parsley, cilantro, garlic clove, red wine vinegar, red pepper flakes, and 0.5 tbsp olive oil in a small blender or food processor.

• 5

  Pulse the herb mixture until finely chopped but still textured, then set aside.

• 6

  Season the skirt steak on both sides with garlic powder, sea salt, and black pepper.

• 7

  Heat 0.5 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 8

  Sear the steak for 3-4 minutes per side for medium-rare, then let it rest on a cutting board for 5 minutes.

• 9

  Slice the steak thinly against the grain and serve topped with the zesty chimichurri alongside the roasted cauliflower.