“Sumptuous Mexican Fusion: Grilled Chimichurri Steak with Cilantro Lime Rice & Roasted Tomatillo Salsa”

Allergens

Gluten-free, Dairy-free (check roasted tomatillo salsa ingredients)

Ingredients

• 4 (6
• ounce) beef flank steaks, trimmed of excess fat
• 1 cup fresh cilantro, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups jasmine rice
• 4 cups water
• 1 cup chopped fresh cilantro
• Zest and juice of 2 limes
• 1 cup roasted tomatillo salsa (recipe below)

Instructions

1. In a blender, combine cilantro, olive oil, red wine vinegar, garlic, cumin, smoked paprika, salt, and pepper. Blend until smooth, then pour into a shallow dish. Add steaks to the marinade, turning them to coat both sides evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Rinse jasmine rice under cold water, then add it to a saucepan with water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 20 minutes, or until all the liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
3. Stir in chopped cilantro and lime zest and juice. Fluff with a fork and set aside.
4. Preheat an outdoor grill or grill pan to medium high heat. Grill the steaks, turning occasionally and brushing with any remaining marinade, for 5 6 minutes per side for medium rare, or until desired doneness is reached. Let rest for 5 minutes before slicing.
5. Serve steak slices over rice, topped with roasted tomatillo salsa. Roasted Tomatillo Salsa: 1 pound tomatillos, husked and rinsed 1 jalapeño pepper, stemmed and halved lengthwise 2 cloves garlic, unpeeled 1/4 cup chopped fresh cilantro Salt to taste
6. Preheat the oven to 450°F (230°C).
7. Arrange tomatillos, jalapeño pepper, and garlic on a baking sheet. Roast for 15 20 minutes, or until tomatillos are slightly softened and jalapeño is charred in spots.
8. In a blender or food processor, combine roasted vegetables and garlic, removing any blackened parts. Add cilantro and blend until smooth, adding salt to taste.
9. Refrigerate until ready to use.

Chef’s Insight

Use fresh cilantro for the best flavor in the chimichurri marinade and rice. - Let the steak rest to redistribute juices before slicing, ensuring a tender bite every time.

Notes

Adjust the jalapeño heat level to your preference. - Experiment with different herbs or spices in the marinade for unique flavor combinations.