September 4, 2018
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I really love flank steak and try to find as many recipes as I can to make each month using it. Steak of any kind is my favorite food to eat with filet minion being my all time favorite. When you are feeding a family though this can be expensive. Using flank steak in meals is more affordable so at my home that’s what we do, however occasionally my husband and I will have a good filet minion. Here’s a good recipe we eat regularly. Hope you enjoy!!
- 1/2 cup Chicken Stock
- pinch Saffron
- 2 cups Cauliflower Rice
- Fire Roasted Peppers and Onions for combining
Pat the flank steak dry and season with salt and pepper. Mix cumin, red pepper flakes, coconut aminos, and pineapple juice in a large resealable bag. Add the flank steak and marinate in the refrigerator for 4 to 6 hours.
When ready to grill, grease the grill grates and preheat your grill or light and prep your coals if using charcoal.
Remove the steak from the marinade and reserve the marinade. Pat the steak dry and grill to medium rare, flipping once. Allow the steak to rest in foil for 10 minutes before slicing.
Meanwhile, in a small saucepan, bring the marinade to a boil. Reduce heat to low and simmer until liquid has reduced by half.
In a blander or food processor, blend the olive oil, parsley, red pepper flakes, garlic cloves, and red onion until your chimichurri has reached your desired texture. Add more or less oil to thicken or thin.
Simmer chicken stock in a large skillet with saffron to infuse. Strain into a heat safe jar. Add the cauliflower rice to the skillet and toast. Add the infused chicken stock to pan and toss to coat the cauliflower.
Finally, arrange the fire roasted onions and peppers on a platter with the saffron cauliflower rice. Slice the flank steak and arrange over top with a garnish of chimichurri.
Serve family style, allowing everyone to take what they want, with more chimichurri on the table for passing.