Chef Michael Symon's skirt steak with chimichurri and cauliflower 'rice'

The cookbook author and food TV personality shares this hearty dinner idea.

December 10, 2021, 8:49 AM

Chef Michael Symon joined "Good Morning America" on Friday to make a recipe from his latest cookbook, "Fix It With Food: Every Meal Easy."

Skirt steak with pistachio chimichurri and cauliflower "rice"

PHOTO: Chef Michael Symon's skirt steak with chimichurri.
Chef Michael Symon's skirt steak with chimichurri.
Ed Anderson

"Here, an herby, salty, citrusy chimichurri is enhanced with heaps of crunchy cauliflower, transforming it into a kind of loose salad," Symon said. "The saucy salad is the perfect foil to the savory grilled steak. You can make the chimichurri a day or two ahead to save time; just store it in an airtight container in the fridge."

3 tablespoons golden raisins
1 cup riced cauliflower
2 tablespoons salt-packed capers, rinsed
1/4 cup roasted pistachios
1 garlic clove, minced1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup fresh mint leaves, thinly sliced
Grated zest and juice of 1 orange
1 teaspoon sherry vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (12-ounce) skirt steak, trimmed of silver skin


Set a small saucepan over medium-high heat. Add the raisins and 1/4 cup water, and bring to a simmer. Remove from the heat, and let stand for 5 minutes to rehydrate.

Drain the raisins, and add them to a large bowl along with the cauliflower, capers, pistachios, garlic, cumin, pepper flakes, parsley, mint, orange zest, orange juice, vinegar and 1/4 cup of the olive oil. Season with a pinch of salt and a twist of pepper and toss to combine.

Preheat a grill or grill pan to medium-high heat.

Drizzle the steak on both sides with the remaining 1 tablespoon olive oil and season with a few pinches of salt and twists of pepper. Put the steak on the grill and cook until nicely charred and medium-rare, about 3 minutes per side. Set aside to rest, loosely tented with foil, for 5 minutes before thinly slicing it against the grain.

Serve the sliced steak topped with the pistachio chimichurri/cauliflower salad.

“Reprinted from Fix It With Food: Every Meal Easy” Copyright © 2021 by Michael Symon and Douglas Trattner. Photographs copyright © 2021 by Ed Anderson. Illustrations copyright © 2021 by Stanley Chow. Published by Clarkson Potter, an imprint of Random House."