Chimichurri Steak with Yellow Rice
Savor the bold flavors of Argentinean chimichurri drizzled over tender slow‑cooked flank steak, paired with a fragrant yellow rice infused with turmeric and chicken broth. This hearty, protein‑packed dish balances savory steak, zesty herb sauce, and comforting rice for a satisfying family meal.
Maker: Tom Walsh
From: Instagram(view original)
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Cooking context
8 hr 15 min estimated total time for 9 servings.
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Ingredients
- 3 lb flank steak
- 1 1/2 tbsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp oregano
- 8 1/2 oz pineapple
Chimichurri
- 2 1/10 oz olive oil
- 2 1/10 oz red wine vinegar
- 1 bunch cilantro
- 1 bunch parsley
- 4 clove garlic
- 2 small red chili
- 1 tsp dried oregano
- 1 tsp coarse salt
- 1/2 tsp pepper
Yellow Rice
- 1 3/10 lb short grain rice
- 1 9/10 pt chicken bone broth
- 0.18 oz olive oil
- 1 yellow onion
- 1 Tbsp garlic
- 1 Tbsp turmeric
Instructions
- 1Heat 5 g of olive oil in a pan over medium heat, add the diced yellow onion and sauté until translucent, about 3–4 minutes.
- 2Add 1 Tbsp minced garlic and sauté for 1–2 minutes, then stir in 1 Tbsp turmeric and a pinch of salt.
- 3Add the short‑grain rice, stir to coat, then pour in the chicken bone broth.
- 4Bring to a boil, cover the pan, reduce heat to low and simmer for 20–25 minutes until the rice is tender and the liquid is absorbed.
- 5Remove from heat, keep the lid on and let the rice sit for 10 minutes, then fluff with a fork.
- 6In a slow cooker, combine the flank steak with 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, and the puréed pineapple.
- 7Cook on the low setting for 6–8 hours until the meat is fork‑tender.
- 8While the steak cooks, prepare the chimichurri: whisk together 60 g olive oil, 60 g red wine vinegar, the chopped cilantro and parsley, 4 cloves minced garlic, 2 small red chilies (finely chopped), 1 tsp dried oregano, 1 tsp coarse salt, and ½ tsp pepper until well combined.
- 9When the steak is done, remove it from the slow cooker, slice into 4‑ounce portions, and drizzle each portion with the chimichurri sauce.
- 10Plate the sliced steak over a serving of the fluffy yellow rice and serve immediately.
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Frequently asked questions
- How long does it take to make Chimichurri Steak with Yellow Rice?
- About 8 hours 15 minutes in total: 15 minutes of prep and 8 hours of cooking.
- How many servings does this Chimichurri Steak with Yellow Rice recipe make?
- This recipe makes 9 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chimichurri Steak with Yellow Rice recipe come from?
- It was shared by Tom Walsh on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.