Steak with chimichurri and grilled cauliflower

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

Remove the leaves from the cauliflower and cut it in the middle into two slices about 1.5 cm thick. Brush the slices on each side with the remaining oil and season with salt. Heat up the grill or pan. Start by grilling the cauliflower: grill the slices on each side for about 5 to 7 minutes 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 aluminium foil, season generously with salt and pepper and add the butter. Wrap it in the foil and let it rest for 5 minutes. Cut the rested steak against the grain into thin slices, serve together with the grilled cauliflower, chimichurri and meat juices.