Keto Argentinean Chimichurri Steak with Cauliflower Mash and Grilled Vegetables

Allergens

Dairy (heavy cream)

Ingredients

• 4 (6 oz) grass
• fed beef tenderloin steaks, 1
• inch thick
• 2 cups cauliflower rice
• 1 cup heavy cream
• 4 cups assorted vegetables (bell peppers, zucchini, asparagus, and cherry tomatoes)
• 1 bunch fresh parsley
• 6 cloves garlic
• 2 tsp dried oregano
• 1 tbsp red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the grill or oven broiler to medium high heat. Season steaks with salt and pepper.
2. In a food processor, combine parsley, garlic, oregano, red wine vinegar, and olive oil to make chimichurri sauce. Set aside.
3. Grill or broil steaks for 4 5 minutes per side or until desired doneness is reached. Top with chimichurri sauce and let rest for 5 minutes before serving.
4. In a large skillet, sauté vegetables until tender and slightly charred. Season with salt and pepper.
5. In another skillet, cook cauliflower rice in heavy cream over medium heat until softened and creamy. Season with salt and pepper.
6. Plate steaks alongside cauliflower mash and grilled vegetables, drizzling remaining chimichurri sauce on top.

Chef’s Insight

The key to tender, juicy steak is allowing it to rest after cooking, which allows the juices to redistribute throughout the meat.

Notes

Use grass-fed beef for a more sustainable and healthier option.