Go Back
+ servings
Grilled Flank Steak with fresh Chimichurri over Saffron Cauliflower Rice | Kita Roberts GirlCarnivore.com

Grilled Flank Steak with fresh Chimichurri over Saffron Cauliflower Rice

Savory grilled flank steak sliced thin over light cauliflower rice and topped with what I call 'magic sauce' aka, chimichurri may be the best healthy meal you have ever tasted. Oh, and it's not at all as complicated as it sounds. Make and impress the fussiest of eaters.
Course Main Course
Cuisine American, barbeque, Whole 30
Prep Time 6 hours 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 7 hours
Servings 10
Calories 329kcal


  • 2 lbs Flank Steak
  • Salt and Pepper
  • 1 tbs Cumin
  • 1 teaspoon Red Pepper Flakes
  • cup Coconut Aminos see note
  • ½ cup Pineapple Juice

For the Chimichurri

  • ¾ cup Olive Oil
  • 1 large bunch fresh Parsley
  • 1 teaspoon Red Pepper flakes
  • 4 cloves Garlic
  • ½ Red Onion

For the Saffron Infused Cauliflower

  • ½ cup Chicken Stock
  • pinch Saffron
  • 2 cups Cauliflower Rice* frozen, see note
  • 15 oz Fire Roasted Peppers and Onions for combining frozen package


Marinate the Steak

  • 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.

Grill the Steak

  • 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.
  • Meanwhile, in a small saucepan, bring the marinade to a boil. Reduce heat to low and simmer until liquid has reduced by half.

Make the Chimichurri

  • In a blander or food processor, blend the olive oil, parsley, red pepper flakes, garlic cloves, and red onion until your chimichurri has reached your desired texture. Add more or less oil to thicken or thin.

For the saffron infused cauliflower rice

  • Simmer chicken stock in a large skillet with saffron to infuse.
  • Strain into a heat safe jar. Add the cauliflower rice to the skillet and toast.
  • Add the infused chicken stock to pan and toss to coat the cauliflower.
  • Finally, arrange the fire roasted onions and peppers on a platter with the saffron cauliflower rice.
  • Slice the flank steak and arrange over top with a garnish of chimichurri.
  • Spoon the reserved marinade over the top of the steak.
  • Serve family style, allowing everyone to take what they want, with more chimichurri on the table for passing.


This recipe works best if you marinate the steak, then prep the cauliflower rice and chimichurri right before, or while the steak is grilling and resting. 
If you aren't concerned with Whole 30, you can use Worcestershire Sauce in place of the coconut aminos. 
Rice can be used in place of the cauliflower. If you are making the swap, go with yellow rice. Personally, I love this Vigo brand.


Serving: 1g | Calories: 329kcal | Carbohydrates: 12g | Protein: 22g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 284mg | Potassium: 554mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2294IU | Vitamin C: 22mg | Calcium: 47mg | Iron: 3mg