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Supplies
Ingredients
For Steak and Sauce
For Rice
Directions
1
Remove the steak from the refrigerator and let come to room temperature for about 30 minutes before cooking.
2
Add 2 cups of uncooked rice with 2 cups of bone broth in the Instant Pot.
3
Chop up the fresh parsley!
4
To make the chimichurri sauce, in a small bowl, whisk together the:
- Fresh Parsley (1 cup, finely chopped)
- Olive Oil (1/2 cup)
- Red Wine Vinegar (1/4 cup)
- Garlic (4 cloves, minced)
- Dried Oregano (2 teaspoons)
- Salt (2 teaspoons, plus more for seasoning the steak)
- Black Pepper (1 teaspoon, plus more for seasoning the steak)
- Red Pepper Flakes (1/2 teaspoon, optional)
5
Cover and refrigerate the sauce until ready to serve.
6
Slice the steak with the grain into four even 6- to 8-inch-long pieces.
7
Pat the meat dry with a paper towel and generously season with salt and black pepper on both sides.
8
Heat the avocado oil in a large stainless steel or cast-iron skillet over medium heat until shimmering.
9
Carefully add the steak to the pan, leaving space between the pieces of meat.
- If your pan is smaller than 12 inches, you may need to work in batches.
- Cook until the steak is golden brown around the edges and can easily be flipped without sticking to the pan, 4 to 5 minutes per side for medium-rare.
- Transfer to a wooden cutting board to rest for at least 10 minutes before slicing.
10
To serve, cut the steaks against the grain into 1⁄4-inch slices and divide among four plates with rice.
11
Top each with 3 or 4 generous spoonfuls of chimichurri.
Notes
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.
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