Tomato Chili Flank Steak W/Grilled Cauliflower

• 1/4 cup (60 mL) tomato juice
• 2 tbsp (30 mL) packed brown sugar
• 2 tbsp (30 mL) soy sauce
• 1 tbsp (15 mL) olive oil
• 1-1/2 tsp (7 mL) chili powder
• 1 clove garlic, minced
• 1 pinch ground cumin
• 1 beef flank marinating steak, (1 lb/450 g)
• 1 pinch salt
• Grilled Cauliflower:
• 1 small cauliflower, (approx 3/4 lb/340 g, trimmed)
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) lemon juice
• 1 tsp (5 mL) garam masala or curry powder
• 1 pinch salt
• 1 pinch pepper

1. In large shallow dish, whisk together tomato juice, brown sugar, soy sauce, oil, chili powder, garlic and cumin. Add steak, turning to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 24 hours.
2. Grilled Cauliflower: Cut cauliflower into bite-size florets; thread onto metal skewers. Whisk together oil, lemon juice, garam masala, salt and pepper; brush over cauliflower. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and grill marked, about 16 minutes.
3. Meanwhile, remove steak from marinade; scrape marinade into small saucepan. Sprinkle steak with salt. Add to grill; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to cutting board; let stand for 5 minutes. Slice thinly across grain.
4. Meanwhile, bring marinade to boil over medium-high heat; cook, stirring frequently, until reduced to 1/4 cup, 3 to 4 minutes. Serve drizzled over steak with cauliflower on the side.

tomato juice, brown sugar, soy sauce, olive oil, chili powder, clove garlic, ground cumin, marinating steak, salt, cauliflower, cauliflower, olive oil, lemon juice, garam masala, salt, pepper

Taken from www.epicurious.com/recipes/member/views/tomato-chili-flank-steak-w-grilled-cauliflower-51450251 (may not work)