Flank Steak with Creamy Cauliflower Gravy


  • 1 1/2 lb flank steak
  • 3/4 tsp salt, 3/4 tsp pepper
  • 2 (12-oz) pkg frozen cauliflower florets seasoned with garlic
  • 1 (14.5-oz) can chicken broth
  • 1 cup coconut milk
  • 3 Tbsp fresh lime juice
  • 1 tsp pepper
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped almonds (toasted, if desired)

Preheat grill (or grill pan coated with cooking spray) to medium-high heat. Sprinkle steak with salt and pepper; grill 4 to 5 minutes per side or to desired doneness. Let stand 10 minutes before slicing thinly across the grain. Cook cauliflower according to package directions; transfer to a blender. Add broth, coconut milk, lime juice, and pepper; process until smooth. Sprinkle steak with cilantro and almonds; serve with hot gravy

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