1Add your steak to a slow cooker along with salt, black pepper, garlic powder, oregano, minced garlic, diced onion, olive oil, red wine vinegar, and pour over blended pineapple.
2Cook the steak on low for 6-8 hours.
3Toss herbs, garlic, red chilies, olive oil, red wine vinegar, dried oregano, coarse salt, and pepper to make the chimichurri.
4Mix the chimichurri until combined and toss it in the fridge while the meat finishes cooking.
5When the steak is done, shred it.
6Mix the chimichurri into the shredded steak.
7Heat 5g of olive oil in a pan.
8Add 1 diced yellow onion and cook until translucent.
9Add 1 Tbsp minced garlic, sauté for 1-2 minutes.
10Mix in 1 Tbsp of turmeric and a large pinch of salt.
11Add 600g of short grain rice and mix.
12Pour over 900ml of chicken bone broth.
13Bring to a boil, cover, and lower heat to low.
14Let the rice cook for approximately 20-25 minutes.
15Remove the rice from heat and let it sit covered for 10 more minutes.
16Remove the lid and use a fork to fluff the rice.
17Evenly allocate the yellow rice and Chimichurri steak across nine servings.
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 fresh pineapple
60 g olive oil
60 g red wine vinegar
1 bunch 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
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
salt to taste
Equipment
slow cookerpanfork
Tips
Use fresh pineapple for the tenderizing effect, not canned.
Toss the chimichurri in the fridge while the meat finishes cooking.