Chimichurri Steak With Almond Basmati Rice

Ingredients

For the rice

• 1 cup Royal Basmati Rice, washed and drained
• ¼ cup slivered almonds
• 3 tablespoons olive oil, divided
• Kosher salt
• Black pepper

For the steak

• 1 pint vine tomatoes
• 6–8 oz sirloin steak or tri-tip steak
• 1 tablespoon unsalted butter

For the chimichurri

• 1 packed cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 2 garlic cloves, finely minced
• 2 tablespoons red wine vinegar
• ¼ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• 1 tablespoon olive oil

Preparation

1.     Rinse the Basmati Rice under cold running water until the water runs mostly clear. Combine the rice, 1¼ cups water, and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce the heat to low, and cook for 12–14 minutes, or until the rice is tender and the water has been absorbed. Remove from the heat, fluff with a fork, and stir in 1 tablespoon olive oil and the slivered almonds.

2.     While the rice cooks, preheat the oven to 400°F. Place the vine tomatoes on a small sheet pan, drizzle with 1 tablespoon olive oil, season lightly with salt, and roast for about 15 minutes, or until blistered and softened.

3.     In a small bowl, combine the parsley, oregano, garlic, red wine vinegar, red pepper flakes, ½ teaspoon kosher salt, and the remaining 1 tablespoon olive oil. Stir well and set aside.

4.     Heat a cast-iron skillet over medium-high heat. Season the steak generously with ½ teaspoon kosher salt and ½ teaspoon black pepper. Add the steak to the hot skillet and sear for 2–3 minutes per side, or until browned and cooked to your preferred doneness (about medium).

5.     Transfer the steak to a cutting board and let it rest for 5–10 minutes so the juices redistribute throughout the meat. Cut the steak into bite-sized pieces, then toss with the butter until melted and evenly coated.

6.     Spoon the almond Basmati Rice onto a serving platter or individual plates. Top with the buttered steak, spoon the chimichurri over the meat, and serve with the roasted vine tomatoes on the side.

(Authentic Royal)