Careme

Ingredients

• Beef Choice Skirt Steak 12 oz $18.99 / 1 lb
• Organic Cauliflower 1 small head (about 1–1.25 lb) $3.49 / 1 lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $4.79 / 10 oz
• Organic Garlic 2 cloves, finely minced $6.99 / 1 lb (or bulbs)
• Fresh parsley (or cilantro) 1 packed cup, finely chopped not provided
• Red wine vinegar 2 tbsp not provided
• Olive oil 4 tbsp, divided not provided
• Crushed red pepper flakes 1/4 tsp (or to taste) not provided
• Ground cumin (optional for cauliflower) 1/2 tsp not provided
• Salt and black pepper to taste not provided
• Lemon (optional) 1/2 lemon to finish not provided

Instructions

1. Prep chimichurri: In a bowl, combine 1 packed cup finely chopped parsley + 2 minced garlic cloves + 2 tbsp red wine vinegar + 3 tbsp olive oil + 1/4 tsp red pepper flakes + 1/2 tsp salt + black pepper. Let sit while you grill so flavors meld.
2. Prep cauliflower + tomatoes: Trim 1 small cauliflower and slice into 2–3 thick “steaks” (about 3/4-inch) plus any florets that break off. Toss cauliflower with 1 tbsp olive oil + 1/2 tsp salt + black pepper + 1/2 tsp ground cumin (optional). Toss 10 oz grape tomatoes with a drizzle of oil and a pinch of salt.
3. Prep steak: Pat 12 oz skirt steak dry. Season generously with 1 tsp salt total (about 1/2 tsp per side) and black pepper. Let rest at room temp 10–15 minutes while grill heats.
4. Grill (method: grill): Heat grill to medium-high (about 450–500°F). Oil grates. Grill cauliflower steaks 4–6 minutes per side until well-charred and just tender. Grill tomatoes in a grill basket or on foil 3–5 minutes, shaking occasionally, until blistered.
5. Grill steak: Grill skirt steak 3–5 minutes per side for medium-rare (timing depends on thickness). Move to a board and rest 5–8 minutes.
6. Slice + serve: Slice the skirt steak thinly against the grain. Spoon chimichurri over steak (use as much as you like). Plate with grilled cauliflower and blistered tomatoes. Optional: finish vegetables with a squeeze of 1/2 lemon.