Steak with Chimichurri and Grilled Cauliflower

Preparing the Steak

• 1
  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.

Prepare Chimichurri

• 1
  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.

Prepare Cauliflower

• 1
  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.

Grilling & Serving

• 1
  Once the steak has reached room temperature, heat the grill or a pan to high heat. Grill the cauliflower first, as it takes longer. Place the slices on the grill and cook for about 5 to 7 minutes per side, until the cauliflower is tender and browned.
• 2
  Then place the steak on the grill. Grill at approx. 250 °C for about 2 to 3 minutes per side, until an internal temperature of approx. 55 °C for medium is reached. The meat will continue to cook by about 4 °C while resting.
• 3
  Wrap the finished steak in aluminum foil, season generously with salt and pepper, and add the butter. Let rest for 5 minutes. Do not pierce the meat with a fork during preparation.
• 4
  Slice the rested steak against the grain into thin strips. Serve with the grilled cauliflower steak, chimichurri, and meat juices.