Grilled Flank Steak with Chimichurri and Cauliflower Rice

Remove the flank steak from the refrigerator 30 minutes before cooking to bring it to room temperature.

In a small bowl, mix 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Rub the steak with 2 tablespoons of olive oil, then season generously with the spice mixture. Let it rest while preparing other components.

For the chimichurri sauce: Finely chop 1 cup of parsley, 1/2 cup of cilantro, and 2 tablespoons of oregano. Mince 4 garlic cloves. Combine herbs and garlic in a bowl, then add 3 tablespoons of red wine vinegar, 1/2 cup of extra virgin olive oil, 1/2 teaspoon of red pepper flakes, and salt to taste. Stir well and let sit for flavors to meld.

Cook 8 slices of bacon in a large skillet until crispy, about 8-10 minutes. Remove, drain on paper towels, and chop into bits once cooled.

For the cauliflower rice: Cut 2 large cauliflower heads into florets. Working in batches, pulse the florets in a food processor until they resemble rice grains (about 10-15 pulses).

Dice 1 medium onion. In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the cauliflower rice to the skillet with the onions. Cook for 5-7 minutes, stirring occasionally. Pour in 1/2 cup of chicken broth, cover, and cook for another 5 minutes until the cauliflower is tender but not mushy.

Season the cauliflower rice with salt and pepper to taste, then stir in 2 tablespoons of lemon juice and the bacon bits. Keep warm.

Preheat a grill or grill pan to high heat. Once hot, grill the flank steak for 5-6 minutes per side for medium-rare (internal temperature of 135°F), or adjust cooking time to your preferred doneness.

Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Slice the steak thinly against the grain at a 45-degree angle.

Dice 2 large avocados and fold them gently into the cauliflower rice just before serving.

Serve the sliced flank steak over the cauliflower rice, topped with a generous spoonful of chimichurri sauce.