Grilled Flank Steak with fresh Chimichurri over Saffron Cauliflower Rice

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This is one of those easy to make but sounds oh-so-impressive recipes that I come back to over and over again every summer!

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The grilled flank steak pairs perfectly the rich chimichurri sauce and the saffron-infused cauliflower rice is pure magic.

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Ingredients

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INSTRUCTIONS

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Mix cumin, red pepper flakes, coconut aminos and pineapple juice in a large resealable bag. Add the flank steak and marinate in the refrigerator for 4 to 6 hours.

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When ready to grill, grease the grill grates and preheat your grill or light and prep your coals if using charcoal.

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Remove the steak from the marinade and reserve the marinade.

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Pat the steak dry and grill to medium rare, flipping once. Allow the steak to rest in foil for 10 minutes before slicing.

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Swipe Up For The Full Recipe!

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