Steak with chimichurri sauce and roasted cauliflower

Preparation

• 1
  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.
• 2
  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.
• 3
  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.

Cooking and serving

• 1
  Once the steak has reached room temperature, preheat a garden grill, contact grill, or a pan. Start by grilling the cauliflower, as it takes longer. Place the slices on the grill and cook for about 5-7 minutes per side, until the cauliflower is tender and browned.
• 2
  Then place the steak on the grill. Cook at approximately 250 °C for 2-3 minutes per side, or until it reaches an internal temperature of about 55 °C for medium doneness. The meat will continue to cook by about 4 °C while resting.
• 3
  Once the steak is done, place it on aluminum foil, season generously with salt and pepper, then add the butter. Wrap it in the foil and let it rest for 5 minutes. Do not pierce the meat with a fork during preparation!
• 4
  Slice the rested steak thinly against the grain. Serve with the grilled cauliflower steak, chimichurri sauce, and the meat juices.