Steak with chimichurri and grilled cauliflower | Juicy and fresh grill

Take the steak out of the packaging, pat dry with a paper towel, brush with a teaspoon of olive oil, and let rest at room temperature for two hours. Meanwhile, prepare the chimichurri: finely chop the herbs, remove seeds from the chili pepper and also finely chop it. Add them to a bowl along with the pressed garlic clove, season with salt, and add 5 tablespoons of oil and vinegar. Mix and season further with salt, vinegar, or garlic if needed.

Remove the leaves from the cauliflower and cut it in the middle into two slices about 1.5 cm thick. Brush both sides of the slices with the remaining oil and season with salt. Heat up the grill or pan. Start by grilling the cauliflower: grill the slices for about 5 to 7 minutes on each side until the cauliflower is soft and browned. Then add the steak to the grill, grill it at about 250 °C for 2 to 3 minutes on each side (for medium doneness).

Once the steak is done, transfer it to aluminum foil, season generously with salt and pepper, and add butter. Wrap it in foil and let it rest for 5 minutes. Slice the rested steak against the grain into thin slices, serve with the grilled cauliflower, chimichurri, and meat juices.