Chipotle-Marinated Flank Steak with Roasted Zucchini and Cauliflower Purée

In a blender, combine 3 tbsp canned chipotle peppers in adobo sauce, juice from 2 fresh limes, 4 peeled raw garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1/2 cup fresh cilantro leaves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Blend on high speed until completely smooth to create the marinade.

Place the 4 lb raw flank steak in a shallow glass baking dish. Pour the chipotle marinade over the steak, turning to coat both sides thoroughly. Cover the dish and marinate in the refrigerator for at least 30 minutes.

Preheat your oven to 400°F (200°C). Wash and cut 2 large raw cauliflower heads into small, uniform florets. Wash and slice 4 medium raw zucchini into 1/2-inch thick rounds.

In a large bowl, toss the sliced 4 medium raw zucchini with 1 tbsp olive oil, 1 tsp ground smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the zucchini in a single layer on a baking sheet and roast in the oven for 20 minutes until tender and lightly browned.

While the zucchini roasts, combine the cauliflower florets, 4 peeled raw garlic cloves, 1.5 cups low-sodium chicken broth, and 1 cup water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 15 minutes until the cauliflower is completely fork-tender.

Drain the cooked cauliflower and garlic, reserving 1/2 cup of the hot cooking liquid. Transfer the cauliflower and garlic to a blender or food processor. Add 2 tbsp olive oil, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until velvety and smooth, adding 2 to 4 tbsp of the reserved cooking liquid if needed to reach a creamy consistency. Cover to keep warm.

Heat 2 tbsp avocado oil in a large cast-iron skillet or grill pan over medium-high heat. Remove the 4 lb flank steak from the marinade, shaking off any excess. Sear the steak for 5 to 6 minutes per side, or until an instant-read thermometer registers 135°F (57°C) for medium-rare.

Transfer the cooked flank steak to a cutting board and let it rest for 10 minutes to lock in the juices. Slice the steak thinly against the grain.

Divide the sliced steak in half. Place 2 lb of the cooked sliced steak into an airtight container and store in the refrigerator for tomorrow's lunch.

Plate the remaining 2 lb of warm sliced steak alongside the creamy cauliflower purée and roasted zucchini. Garnish with 1/4 cup fresh cilantro leaves and serve with the remaining 1 fresh lime cut into wedges.