Slow Cooked Chimichurri Steak
Directions
- 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.
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