Chimi Steak Recipe
Bed of our house rice topped with smoked chicken, house marinated flank steak served over a bed of black beans and roasted corn topped with Tia's homemade chimichurri.
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Ingredients
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Rice
Smoked Chicken
Marinated Flank Steak
Black Beans and Roasted Corn
Chimichurri
Method
Rice
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain white rice, 2 cups of water, and 0.5 tsp of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Smoked Chicken
- 2
Prepare Smoked Chicken
Shred or chop 1 cup of smoked chicken breast into bite-sized pieces. Set aside for assembly.
Marinated Flank Steak
- 3
Marinate the Steak
In a bowl, whisk together 2 tbs of olive oil, 2 tbs of soy sauce, 1 tbs of lime juice, 2 minced garlic cloves, and 0.5 tsp of black pepper. Add the flank steak (1 lb) to the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 4
Black Beans and Roasted Corn
- 5
Prepare Black Beans and Corn
In a saucepan over medium heat, combine 1 cup of rinsed black beans, 1 cup of roasted corn, 0.5 tsp of cumin, and 0.5 tsp of salt. Stir and heat through for about 5-7 minutes.
Chimichurri
- 6
Make the Chimichurri
In a bowl, combine 1 cup of chopped fresh parsley, 2 minced garlic cloves, 2 tbs of red wine vinegar, 0.5 cups of olive oil, 0.5 tsp of red pepper flakes, and 0.5 tsp of salt. Whisk together until well blended and set aside.
Assembly
- 7
Assemble Chimi Steak
On a plate, create a bed of the cooked rice. Top with the warmed black beans and corn mixture. Layer the sliced flank steak over the beans and corn, then add the smoked chicken on top. Drizzle with Tia's homemade chimichurri before serving.