Salvadoran Flat-Iron Steak

With Chimol Salsa and Roasted Cauliflower

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Carb Conscious
A note about serious food allergies

Native to Central America, Chimol is a type of salsa that boasts tomatoes, onions, bell peppers, and radishes for a crisp and traditional accompaniment to Carne Asada in El Salvador. We employ this luscious salsa to complement our tender flat-iron steak, which is served alongside roasted cauliflower for a satisfying low-calorie and low-carb dish.

In Your Box (serves 2)

  • 1 Tomato
  • 1 Lime
  • 3 Cilantro Sprigs
  • 2 Garlic Cloves
  • 1 Red Onion
  • 1 Jalapeño Pepper
  • 4 oz. Radishes
  • 2 Flat Iron Steaks
  • 6 oz. Cauliflower Florets
  • Nutrition (per serving)

  • Calories
    545
  • Carbohydrates
    16g
  • Fat
    29g
  • Protein
    51g
  • Sodium
    171mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and prepare a baking sheet with foil or parchment paper. Thoroughly rinse produce and pat dry. Dice tomato. Half lime. Chop cilantro. Mince garlic. Peel and dice red onion. Halve jalapeño. If averse to heat, remove membrane (spiny white innards) and seeds. Dice remaining jalapeño. Slice 2 radishes into rounds. Julienne (cut into thin strips) the remaining 3 radishes. Rinse steaks and pat dry.

  • Step 2 - Roast the Cauliflower
    2

    Roast the Cauliflower

    In a mixing bowl, combine the cauliflower florets with 2 tsp. olive oil and a pinch of salt and pepper. Coat completely. Evenly arrange on the prepared baking sheet. Place in oven to roast, flipping midway through to ensure even cooking. Roast for 12-15 minutes or until lightly browned and tender. Keep warm until ready to serve.

  • Step 3 - Prepare the Chimol
    3

    Prepare the Chimol

    In a clean mixing bowl, combine julienned radishes, garlic, cilantro (reserving a pinch for garnish), tomato, red onion to taste (this can be strong for some), jalapeño, and juice of the lime to taste. Mix well and add a pinch of salt and pepper to taste. Let sit at room temperature until ready to serve.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    In a medium pan over medium-high heat, warm 1 tsp. olive oil. Salt and pepper the steaks on each side. Once oil is warm, add steaks and cook on each side for 5-6 minutes, or internal temperature reaches 145 degrees. Keep warm until ready to serve.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Add a steak to the plate. Place an even serving of cauliflower next to the steak. Ladle the Chimol salsa over and around the steak. Garnish with remaining cilantro and radish slices.