Chimichurri Steak and Cauliflower Mash

DIRECTIONS

1. Remove the leaves from the cilantro and parsley stems and discard stems. Place the leaves in the bowl of a food processor.  Chop the shallot and add to the herbs.  Zest half of the lemon directly into the processor. Juice the lemon into a small bowl, discard the seeds and add the juice to the herbs along with the red wine vinegar, red chili flakes, garlic cloves and ½ teaspoon each of salt and pepper.
   
2. Pulse until all the ingredients are well combined, but not over processed.  Pour into a medium bowl and stir in 4 tablespoons of olive oil; hold.  Wash and rinse the food processor for use in step 4.
   
3. Add 2 cups of water to a medium sauce pot and insert a steam basket. Place the cauliflower florets in the steamer basket and bring the water to a boil over high heat.  Cover and cook until tender, 10 to 12 minutes and drain in a colander.
   
4. Puree the cauliflower in the food processor, adding the florets in small batches.  Add the sour cream, butter and ⅓ teaspoon of salt and process until smooth and well combined.  Keep warm and hold for plating.
   
5. Pat dry the steaks with paper towels and season with ¼ teaspoon each of salt and pepper.  Heat a large non-stick sauté pan over medium-high heat and when the pan is hot, add the steak and sear on one side for 3 to 4 minutes on each side.  Remove the steak and place on a cutting board to rest for 5 to 10 minutes.  Slice into ¼-inch pieces against the grain.
   
6. Divide the cauliflower mash between two plates.  Arrange the steak slices next to the cauliflower and drizzle the chimichurri over the steak.  Enjoy!