Griddled Thin Flank Steak with Rustic Cauliflower-Cabutia Mash and Scallion Lemon Chimichurri

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the kabocha squash on a baking dish, add 1 tablespoon olive oil, a pinch of salt, and some black pepper. Toss and roast for 25 minutes, until tender and lightly browned.

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   2. Meanwhile, steam or boil the cauliflower in salted water for 12 to 15 minutes, until very tender. Drain well to avoid excess moisture.

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   3. In a small saucepan, warm the milk with 3 lightly crushed garlic cloves over low heat for 5 minutes without boiling. Remove the garlic cloves and reserve the hot infused milk.

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   4. Transfer the cooked cauliflower to a large bowl. Add the roasted kabocha, butter, hot garlic-infused milk, 1 tablespoon olive oil, salt, and black pepper. Mash with a potato masher or fork until rustic and creamy. Keep warm.

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   5. For the chimichurri, combine the scallions, fresh parsley, 3 minced garlic cloves, lemon juice, red wine vinegar, 5 tablespoons olive oil, crushed red pepper, dried oregano, 1/2 teaspoon salt, and a pinch of black pepper in a bowl. Let it rest for 10 minutes.

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   6. Pat the thin pork flank steak dry with paper towels. Season both sides with sweet paprika, the remaining salt, and black pepper.

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   7. Heat a griddle, cast-iron skillet, or grill over medium-high heat. Add 1 tablespoon olive oil and cook the thin pork flank steak for 4 to 5 minutes per side, depending on thickness, until nicely browned and cooked through.

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   8. Let the meat rest for 3 minutes off the heat so the juices settle. If desired, slice it into thick strips or serve in whole portions.

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   9. Spoon a bed of rustic cauliflower-kabocha mash onto each plate, place the pork on top, and finish with generous spoonfuls of scallion lemon chimichurri.

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    10. Adjust with a few extra drops of lemon juice if desired, and serve immediately while the mash is hot and the meat is juicy.