Tomato Chili Flank Steak W/Grilled Cauliflower

Name: Tomato Chili Flank Steak W/Grilled Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 mL) tomato juice; 2 tbsp (30 mL) packed brown sugar; 2 tbsp (30 mL) soy sauce; 1 tbsp (15 mL) olive oil; 1-1/2 tsp (7 mL) chili powder; 1 clove garlic, minced; 1 pinch ground cumin; 1 beef flank marinating steak, (1 lb/450 g); 1 pinch salt; Grilled Cauliflower:; 1 small cauliflower, (approx 3/4 lb/340 g, trimmed); 2 tbsp (30 mL) olive oil; 1 tbsp (15 mL) lemon juice; 1 tsp (5 mL) garam masala or curry powder; 1 pinch salt; 1 pinch pepper

Servings: persons

1/4 cup (60 mL) tomato juice
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) olive oil
1-1/2 tsp (7 mL) chili powder
1 clove garlic, minced
1 pinch ground cumin
1 beef flank marinating steak, (1 lb/450 g)
1 pinch salt
Grilled Cauliflower:
1 small cauliflower, (approx 3/4 lb/340 g, trimmed)
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) garam masala or curry powder
1 pinch salt
1 pinch pepper

1
In large shallow dish, whisk together tomato juice, brown sugar, soy sauce, oil, chili powder, garlic and cumin. Add steak, turning to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 24 hours.
2
Grilled Cauliflower: Cut cauliflower into bite-size florets; thread onto metal skewers. Whisk together oil, lemon juice, garam masala, salt and pepper; brush over cauliflower. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and grill marked, about 16 minutes.
3
Meanwhile, remove steak from marinade; scrape marinade into small saucepan. Sprinkle steak with salt. Add to grill; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to cutting board; let stand for 5 minutes. Slice thinly across grain.
4
Meanwhile, bring marinade to boil over medium-high heat; cook, stirring frequently, until reduced to 1/4 cup, 3 to 4 minutes. Serve drizzled over steak with cauliflower on the side.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup (60 mL) tomato juice, 2 tbsp (30 mL) packed brown sugar, 2 tbsp (30 mL) soy sauce, 1 tbsp (15 mL) olive oil, and more.

Yes, Tomato Chili Flank Steak W/Grilled Cauliflower falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!