Steak & Chimichurri Recipe

Prepare and marinate steak

Thinly slice the sirloin into 1-inch cubes for kebab-style pieces or 1/2-inch strips. In a bowl combine 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Add the steak pieces and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours. If using skewers, thread cubes onto skewers leaving small gaps for even cooking.

Cook steak

Heat a heavy skillet or grill pan over medium-high heat and add 1 tbsp olive oil. When very hot, add steak pieces in a single layer (do not overcrowd) and sear 2-3 minutes per side for medium-rare to medium, or longer to desired doneness. Transfer to a plate and tent with foil; rest 5 minutes, then slice larger pieces against the grain into bite-sized pieces.

Rinse 1 cup rice under cold water until the water runs clear. In a small bowl, bloom saffron threads in 1 tbsp warm water for 5 minutes. In a medium saucepan, combine rinsed rice, 1.75 cups water, 1 tbsp olive oil (or butter), 1/2 tsp salt and the saffron with its soaking water. Bring to a gentle boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes; fluff with a fork before serving.

Make chimichurri

Make quick chimichurri: in a bowl combine 1/2 cup finely chopped parsley, 1 tbsp chopped fresh oregano (or 1 tsp dried), 2 tsp minced garlic, 2 tbsp red wine vinegar, 3 tbsp olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to emulsify.

Fold in diced vegetables: add 1/2 cup diced bell pepper, 1/4 cup diced red onion and 1/2 cup diced zucchini to the chimichurri. Toss to coat and let sit 5-10 minutes so flavors meld. These are served as the chimichurri veggies component.

Prepare pita crumbles: preheat oven to 375°F (190°C). Brush 1 small pita with 1 tsp olive oil, sprinkle with 1/8 tsp salt and tear or cut into small pieces. Spread on a baking sheet and bake 6-8 minutes until crisp and golden. Let cool and crumble.

Portion hummus: spoon 1/2 cup hummus into the bowl where assembling components will be placed.

Make red cabbage slaw: in a bowl combine 1 cup thinly sliced red cabbage, 1/4 cup grated or julienned carrot, 2 tbsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp honey (or sugar) and 1/4 tsp salt. Toss and let sit at least 10 minutes to soften.

Quick-pickle the red onion: place 1/4 cup thinly sliced red onion in a small jar or bowl and pour 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt over it. Stir and let sit at least 10 minutes (longer for milder onions). Drain before using. Reserve a little pickling liquid to splash on the slaw if desired.

Prepare fresh vegetables: chop 1 cup romaine lettuce, dice 1/2 cup tomato and 1/2 cup cucumber. Crumble 2 tbsp feta. These will be layered in the bowl as the salad base.

Make garlic yogurt: in a small bowl combine 1/2 cup plain Greek yogurt, 1 tsp minced garlic, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and refrigerate until assembly.

Assemble the bowl: in a serving bowl place saffron rice on one side. Arrange romaine, red cabbage slaw, chimichurri veggies, hummus, pickled onions, tomato, cucumber and feta in separate sections around the rice. Top with sliced or cubed rested steak. Drizzle garlic yogurt over the steak and some chimichurri over the steak and veggies. Sprinkle pita crumbles over the hummus and slaw. Adjust salt and pepper to taste and finish with a small drizzle of olive oil if desired.