Grilled Sirloin with a Creamy Cauliflower Chimichurri Sauce

I don't eat steak too often these days. I like to treat it as something special to splurge on, and this recipe I came up with is my perfect indulgent but surprisingly healthy steak dish.  The key is the chimichurri sauce. Traditional chimichurri tends to be a bit runny, but I wanted it to feel a bit more substantial. I tried blending in some cauliflower and I love what it did to the sauce! It gave it a creamy, silky texture and made the tangy, spicy sauce a bit more subtle. Whether you're a steak eater or not, give this sauce a try! It works well with chicken or any other protein!

GRILLED SIRLOIN STEAK WITH CAULIFLOWER CHIMICHURRI SAUCE

INGREDIENTS:

  • 4-6 oz Sirloin Steak per person [I made this for two and cooked up about 14oz, so we had extra for leftovers!]
  • Canola Oil for the grill

FOR MARINADE/SAUCE:

  • 1 cup fresh Italian parsley
  • 3 garlic cloves
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup water
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1 cup cauliflower florets

Place all the marinade ingredients except for the cauliflower in a blender and pulse until combined. In a ziplock bag, place the steak and a quarter cup of the marinade mixture. Let sit for 30 minutes.

Meanwhile,  steam the cauliflower in the microwave: place the cauliflower in a bowl, take a wet paper towel and cover the bowl, then microwave for 4 minutes. Blend the cauliflower with the remaining marinade mixture and blend until creamy. 

Lightly rinse the marinade off the steak and pat dry with paper towels. Grill steak on an oiled grill pan on high [or cook outside on the grill- your pick!] to your desired doneness. [I like a medium rare sirloin!]

Serve with a big green salad or simply mashed sweet potatoes [no butter, just a bit of chicken stock, salt and pepper]. Delicious!