Chimichurri Steakwith Yellow Rice

Heat 5 g of olive oil in a pan over medium heat, add the diced yellow onion and sauté until translucent, about 3–4 minutes.

Add 1 Tbsp minced garlic and sauté for 1–2 minutes, then stir in 1 Tbsp turmeric and a pinch of salt.

Add the short‑grain rice, stir to coat, then pour in the chicken bone broth.

Bring 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.

Remove from heat, keep the lid on and let the rice sit for 10 minutes, then fluff with a fork.

In 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.

Cook on the low setting for 6–8 hours until the meat is fork‑tender.

While 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.

When the steak is done, remove it from the slow cooker, slice into 4‑ounce portions, and drizzle each portion with the chimichurri sauce.

Plate the sliced steak over a serving of the fluffy yellow rice and serve immediately.