Chimichurri Steak
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
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