Steak with Chimichurri and Grilled Cauliflower

Remove the steak from its packaging, pat dry with kitchen paper, rub with a teaspoon of olive oil, and let rest at room temperature for two hours.

Meanwhile, prepare the chimichurri. Finely chop the herbs, deseed and finely chop the chili pepper. Place everything in a bowl, add the pressed garlic, season with salt, and stir in the remaining oil and vinegar. Mix well and season to taste with salt, vinegar, or garlic.

Remove the leaves from the cauliflower and cut two slices about 1.5 cm thick from the center. Brush both sides of the slices with oil and season with salt. Use the remaining cauliflower for another recipe.