Chimichurri Steak

Name: Chimichurri Steak
Total time: 6 min
Yield: 9 servings
Cuisine: Indian
Ingredients: 1350 g 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; 30 g red wine vinegar; 15 g olive oil; 240 g puréed pineapple; 60 g olive oil; 60 g red wine vinegar; 1 bunch chopped cilantro or parsley; 4 cloves minced garlic; 2 small red chilies; 1 tsp dried oregano; 1 tsp coarse salt; 0.5 tsp pepper; 600 g short grain rice; 900 ml chicken bone broth; 5 g olive oil; 1 yellow onion; 1 tbsp minced garlic; 1 tbsp turmeric; 1 pinch salt

Serves 9

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Chimichurri Steak

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Serves 9

Directions

1Add steak to a slow cooker along with salt, pepper, garlic powder, oregano, minced garlic, and diced yellow onion.
2Add red wine vinegar, olive oil, and pour over blended pineapple.
3Cook on low for 6–8 hours.
4Make the chimichurri: Toss herbs, garlic, red chilies, olive oil, and red wine vinegar.
5Mix until it looks like a paste, then toss in the fridge while the meat finishes cooking.
6When steak is done, give it a quick shred and mix in the chimichurri.
7For the yellow rice, follow the basic instructions shown on screen.

Ingredients

1350 g 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
30 g red wine vinegar
15 g olive oil
240 g puréed pineapple
60 g olive oil
60 g red wine vinegar
1 bunch chopped cilantro or parsley
4 cloves minced garlic
2 small red chilies
1 tsp dried oregano
1 tsp coarse salt
0.5 tsp pepper
600 g short grain rice
900 ml chicken bone broth
5 g olive oil
1 yellow onion
1 tbsp minced garlic
1 tbsp turmeric
1 pinch salt

Equipment

slow cookertongsbowlspoonpan

Tips

Use fresh pineapple for tenderizing effect.
Cook based off the instructions shown on screen.
Makes 9 servings. Store frozen and reheat in less than 5 minutes.
Evenly allocate across nine servings and enjoy

Chimichurri Steak

Chimichurri Steak

Directions

Ingredients

Equipment

Tips

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