Kale Chimichurri Steak with Roasted Cauliflower and Potato Noodles

This dinner plate combines the classic American comfort dish of steak and potatoes with the traditional sauce of Argentina, chimichurri. This version of chimichurri, however, has the addition of kale, giving it a nutritional boost while hardly affecting its taste. By serving the meat with cauliflower, you cut down on the amount of potato needed as well, boosting your intake of fiber and potassium. Cauliflower gets extremely soft when roasted, so its flavor blends especially well with the potato, making this trio a perfect substitute for your typical TV dinner, with a little Latin flair.

Serves 2

2 cups cauliflower florets

2 tablespoons extra-virgin olive oil, divided

2 (71⁄2-ounce) organic New York strip steaks

1⁄2 tablespoon ghee (clarified butter)

1 large russet potato

Ingredients for Kale Chimichurri

3 cloves garlic

1⁄2 cup fresh parsley

1⁄2 cup kale

2 tablespoons dried oregano

1⁄2 tablespoon lemon juice

1⁄2 tablespoon white wine vinegar

  1. Preheat oven to 450°F. Spread cauliflower florets onto an aluminum-foil-lined baking sheet and drizzle with 1 tablespoon olive oil. Bake for 15 minutes or until tops begin to turn golden.
  2. If you have a separate oven, you can cook the meat while the cauliflower is roasting. If not, you can wait until it is finished. Preheat oven to 350°F. Spread ghee evenly over both pieces of meat and place on a baking sheet. Roast for about 30–35 minutes or until internal temperature of meat is 135°F.
  3. While meat is roasting, prepare potato. Peel and cut in half crosswise and slice off both ends. Spiralize using a small-noodle blade. Heat a large pan on medium heat and add 1 tablespoon olive oil. Add potatoes and mix them around with a spatula so the oil coats them evenly. Cover and cook for about 8–10 minutes or until potatoes are soft.
  4. To make Kale Chimichurri, blend garlic, parsley, kale, oregano, lemon juice, and vinegar in a blender or food processor until almost smooth but still slightly grainy. When steak and cauliflower are done roasting, add potatoes to a plate and top with steaks and cauliflower. Drizzle chimichurri over entire plate and serve warm.
9781440594380 Kale Chimichurri Steak

Kale Chimichurri Steak with Roasted Cauliflower and Potato Noodles