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Flank Steak with Chimichurri, Asparagus & Cauliflower Rice
Ingredients
  • subheading: Chimichurri Sauce:
  • 1 cup packed fresh parsley leaves
  • 1 small clove garlic, chopped
  • 2 tablespoons white vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • subheading: Cauliflower Rice:
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups riced cauliflower
  • 2 scallions, chopped
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground chipotle pepper
  • subheading: Steak & Asparagus:
  • 8 ounces asparagus, trimmed
  • 1 ½ teaspoons extra-virgin olive oil
  • 8 ounces flank steak, trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
Steps
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