# Slow Cooked Chimichurri Steak

A super juicy and flavorful slow-cooked chimichurri steak served with homemade yellow rice, perfect for high-protein meal prep.

- Servings: 9 servings
- Total time: 380 min
- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Add 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.
2. Cook the steak on low for 6-8 hours.
3. Toss herbs, garlic, red chilies, olive oil, red wine vinegar, dried oregano, coarse salt, and pepper to make the chimichurri.
4. Mix the chimichurri until combined and toss it in the fridge while the meat finishes cooking.
5. When the steak is done, shred it.
6. Mix the chimichurri into the shredded steak.
7. Heat 5g of olive oil in a pan.
8. Add 1 diced yellow onion and cook until translucent.
9. Add 1 Tbsp minced garlic, sauté for 1-2 minutes.
10. Mix in 1 Tbsp of turmeric and a large pinch of salt.
11. Add 600g of short grain rice and mix.
12. Pour over 900ml of chicken bone broth.
13. Bring to a boil, cover, and lower heat to low.
14. Let the rice cook for approximately 20-25 minutes.
15. Remove the rice from heat and let it sit covered for 10 more minutes.
16. Remove the lid and use a fork to fluff the rice.
17. Evenly allocate the yellow rice and Chimichurri steak across nine servings.

## Equipment

- slow cooker
- pan
- fork

## Tips

- Use fresh pineapple for the tenderizing effect, not canned.
- Toss the chimichurri in the fridge while the meat finishes cooking.

## Source

- Original video: https://www.instagram.com/reel/DBo34W2yN_D/?igsh=b3RmY3BwaDE4MTNh
- Recipe page: https://www.cliprecipe.com/recipe/f473afca-d8d4-46aa-9503-0ca6b8b3bfd5
- Extracted: 2026-05-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt