“Argentinian Lunch: Paleo-Friendly Asado Chimichurri Steak with Spicy Cauliflower Rice”

Allergens

None

Ingredients

• 2 (8 oz) beef sirloin steaks
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 3 cups cauliflower rice
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 medium onion, finely chopped
• 2 tbsp lemon juice

Instructions

1. Prepare the chimichurri sauce by combining olive oil, red wine vinegar, parsley, garlic, oregano, paprika, cumin, and red pepper flakes in a bowl. Mix well and set aside.
2. Season steaks with salt and black pepper on both sides.
3. In a large skillet, heat 1 tbsp of olive oil over medium high heat. Add the steaks and cook for 4 minutes per side or until desired doneness is reached. Remove from pan and let rest for 5 minutes before slicing.
4. For the cauliflower rice, in a separate large skillet, heat 1 tbsp of olive oil over medium heat. Add onion and sauté for 3 4 minutes or until softened. Stir in the cauliflower rice, lemon juice, and 1/2 cup of water. Cover and cook for 5 7 minutes or until tender. Season with salt and pepper to taste.
5. To serve, slice the steaks and arrange on top of the spicy cauliflower rice. Drizzle chimichurri sauce over the steak and rice.

Chef’s Insight

The key to a perfect Argentinian-inspired dish is in the balance of flavors and textures. Be sure to season each component well, and don't skimp on the chimichurri sauce.

Notes

To make this dish even more visually appealing, consider adding a side of roasted bell peppers or sautéed spinach.