Easy Backyard Dinner Party / Steak & More!

Servings: 4

For the Seasoned Cauliflower Florets:

• @veggiesmadeeasy 10 oz MANN Cauliflower Florets
• 1/4 cup Fresh Cilantro, chopped
• 1/4 cup Fresh Dill, chopped
• Juice of 1 Lime
• 1 tsp. Each: Salt, Black Pepper, Dried Oregano

For the Steaks:

• 1 1/2 lb. Skirt Steak
• 2 tbsp. Olive Oil
• 1 tbsp. Apple Cider Vinegar
• 1 tbsp. Hot Sauce
• 1 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. Onion Powder
• 1/2 tsp. Smoked Paprika
• 1/2 tsp. Ground Cumin
  

For the Peach Salsa:

• 1 Peach or Nectarine, chopped and pitted
• 1/2 medium Red Onion, finely chopped
• 1/2 cup Cherry Tomatoes, quartered
• 1/4 cup Fresh Cilantro, chopped
• Juice of 2 Limes
• Salt & Black Pepper, to taste

For the Cilantro-Lime Dressing:

• 1/2 cup Plain Greek Yogurt
• 1 bunch Cilantro
• Juice of 1-2 Limes
• 1 tsp. Olive Oil
• 1/4 tsp. Paprika
• Salt & Black Pepper, to taste
  

1. To Make the Peach Salsa: Combine all ingredients in a bowl. Toss until well-combined and season to taste. (Optional: You can drizzle with olive oil and apple cider vinegar to taste.)
2. To Make the Cilantro-Lime Dressing: Combine all ingredients in a food processor to blend until smooth. Set aside.
3. To Make the Steaks: Cut the steak in half crosswise into two parts to make an extra long steak. In a small bowl, mix together the rub ingredients. Rub the mixture on both sides of the steak. Let the meat marinate at room temperature for 20-30 minutes while you make the cauliflower florets.
4. ‍To Make the Seasoned Cauliflower Florets: Heat up your grill to 400F. In a large bowl, toss all ingredients together until well-combined. Place on a grill pan or aluminum foil. Spread out evenly. Close the grill to cook for 15-20 minutes, until cauliflower is tender.
5. Finish Cooking the Steaks: Grill the steaks for 2-3 minutes on each side for medium-rare or longer for more well-done steaks. Let the meat rest for 5 minutes before slicing and enjoying warm.