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 - Coconut Aminos - Olive Oil - Chicken Stock - Saffron

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.

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

In a blender or food processor, blend the olive oil, parsley, red pepper flakes, garlic cloves, and red onion until your chimichurri has reached your desired texture.

Simmer chicken stock in a large skillet with saffron to infuse.

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