Remove the steak from the refrigerator and let come to room temperature for about 30 minutes before cooking.

Add 2 cups of uncooked rice with 2 cups of bone broth in the Instant Pot.

Chop up the fresh parsley!

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)

Cover and refrigerate the sauce until ready to serve.

Slice the steak with the grain into four even 6- to 8-inch-long pieces.

Pat the meat dry with a paper towel and generously season with salt and black pepper on both sides.

Heat the avocado oil in a large stainless steel or cast-iron skillet over medium heat until shimmering.

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.

To serve, cut the steaks against the grain into 1⁄4-inch slices and divide among four plates with rice.

Top each with 3 or 4 generous spoonfuls of chimichurri.