Chimichurri Steak with Yellow Rice

gluten-free · dairy-free ⓘ

9 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 1350g (48oz) flank steak
• 1.5 Tbsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp Oregano
• 1 tbsp minced garlic
• 1 diced yellow onion
• 30g (2 Tbsp) red wine vinegar
• 15g (1 Tbsp) olive oil
• 240g (1 cup) puréed pineapple*
• 60g (1/4 cup) olive oil
• 60g (1/4 cup) red wine vinegar
• 1 bunch of chopped cilantro or parsley
• 4 cloves minced garlic
• 2 small red chilies (red jalapeños or Fresno chilies)
• 1 tsp dried oregano
• 1 tsp coarse salt
• 1/2 tsp pepper
• 600g (~3 cups) short grain rice
• 900ml (3.75 cups) chicken bone broth
• 5g (1 tsp) olive oil
• 1 yellow onion
• 1 Tbsp minced garlic
• 1 Tbsp turmeric
• Salt to taste

Instructions

1. Prepare the steak by combining the flank steak, salt, black pepper, garlic powder, oregano, minced garlic, diced yellow onion, red wine vinegar, olive oil, and puréed pineapple. Cook in a slow cooker on low for 6 to 8 hours.
2. To make the chimichurri, combine olive oil, red wine vinegar, chopped cilantro or parsley, minced garlic, red chilies, dried oregano, coarse salt, and pepper.
3. For the yellow rice, heat 5g of olive oil in a pan and sauté one diced yellow onion until translucent.
4. Add 1 tablespoon of minced garlic to the pan and sauté for 1-2 minutes, then stir in 1 tablespoon of turmeric and a pinch of salt.
5. Add 600g of short grain rice to the pan and mix, then pour in 900ml of chicken bone broth.
6. Bring the rice mixture to a boil, then cover and reduce heat to low. Cook for 20-25 minutes.
7. Remove the rice from heat and let it sit covered for an additional 10 minutes before fluffing with a fork.
8. Divide the yellow rice and the slow-cooked steak into 9 equal portions and serve with the chimichurri.