So here we go...we started with the chimichurri, using this recipe as a base. So cilantro was the star, but we balanced it out with some mint we'd picked up for the rutabaga, and some parsley we trimmed off our plant.
cauliflower, with a little red onion, mint, and pecorino (except the pecorino was at Justin's place...womp, womp!). The rutabaga was peeled and diced. Then we simply seasoned it with salt, pepper, grated red onion, a squeeze of lemon juice, and a drizzle of olive oil. Into the oven they went to roast up.
Once the meat was sliced up, we topped it with the chimichurri. By the time the steak had finished cooking, the rutabaga was ready to go too. We just tossed the mint with the rutabaga and plated it up!