Grilled Flank Steak with fresh Chimichurri over Saffron Cauliflower Rice

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!

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


– Flank Steak – Salt – Pepper – Cumin – Red Pepper Flakes – Coconut Aminos – Pineapple Juice – Olive Oil – Parsley


Pat the flank steak dry and season with salt and pepper.

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.

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

Remove the steak from the marinade and reserve the marinade.

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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