CHIMICHURRI STEAK RICE BOWLS

Ingredienti

INGREDIENTS

Steak & Marinade:

1340g (48oz) flank steak or lean steak of choice

1 yellow onion

15g (1 Tbsp) minced garlic

1 ½ Tbsp salt

2 tsp black pepper

2 tsp garlic powder

2 tsp oregano

30g (2 Tbsp) red wine vinegar

15g (1 Tosp) olive oil

240g (1 cup) puréed fresh pineapple*

Chimichurri:

60g (¼ cup) olive oil

60g (¼ cup) red wine vinegar

1 bunch chopped cilantro

Chimichurri Cont.:

4 cloves minced garlic

2 small red chilies (e.g., red jalapeños or Fresno chilies)

1 tsp dried oregano

1 tsp coarse salt

½ tsp black pepper

Yellow Rice:

600g (3 cups) short grain rice, uncooked

900g (3 ¾ cups) chicken bone broth

5g (1 tsp) olive oil

1 yellow onion

1 Tbsp minced garlic

1 Tbsp turmeric

Salt to taste

Istruzioni

1.Add the flank steak or lean steak of choice to a slow cooker. Dice the yellow onion and mince the garlic, then add to the slow cooker along with salt, black pepper, garlic powder, oregano, olive oil, red wine vinegar, and puréed fresh pineapple. Mix well to coat the steak evenly with the marinade. Cover and cook on low for 6-8 hours, until the

2. While the steak cooks, prepare the chimichurri. Finely chop your red chiles, cilantro or parsley, and mince the garlic. Afterwards, combine them with olive oil, red wine vinegar, dried oregano, coarse salt, and black pepper in a bowl. Mix thoroughly, then cover and refrigerate to let the flavors meld.

3. For yellow rice, heat olive oil in a pan, Dice and sautè yellow onion until translucent, then add minced garlic along with turmeric, and salt. Stir in short grain rice, pour in chicken bone broth, bring to a boil, cover, reduce to low, and simmer for 20-25 minutes. Let sit covered for 10 minutes. Adjust liquid based on type of rice being used

4. Shred the cooked steak in the slow cooker, mixing in the chimichurri. Reserve some for garnish if desired.

5. Portion steak and rice into 9 servings, garnish with chimichurri, and enjoy. Store leftovers in freezer-safe containers and

*Fresh pineapple is essential for its tenderizing effect. Do not use canned pineapple or shelf-stable/pasteurized varieties. Pre-sliced or cubed fresh pineapple from the produce section is acceptable.

steak is tender and easily shreddable. reheat in the microwave for 2-3 minutes.

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Note

PER SERVING: MAKES 9

53G CARBS 16G FAT 530 CALORIES

41G PROTEIN