Steak with chimichurri sauce and roasted cauliflower

Remove the steak from its packaging, pat it dry with a paper towel, rub it with one 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 chili, and chop it finely as well. Place them in a bowl with the crushed garlic, season with salt, then add 5 tablespoons of oil and the vinegar. Mix well, and if necessary, season with more salt, vinegar, or garlic.

Remove the cauliflower leaves and cut two slices, about 1.5 cm thick, from its center. Brush both sides with the remaining oil and season with salt. Use the leftover cauliflower for another recipe.