Chimichurri Steak with Almond Basmati Rice
40 Minutes
Contemporary Fusion
Serves: 2-4
Juicy, cast-iron–seared steak finished with fresh chimichurri and served over fragrant almond Basmati Rice. Balanced, vibrant, and comforting, this dish brings bold herb flavors together with the delicate texture of Royal® Basmati for an effortlessly elevated meal.
Ingredients
- Royal Basmati Rice, 1 cup, washed and drained
- Slivered almonds, ¼ cup
- Olive oil, 3 tablespoons, divided
- Kosher salt, see recipe notes
- Black pepper, see recipe notes
- Vine tomatoes, 1 pint
- Sirloin steak or tri-tip, 6-8 oz filet
- Unsalted butter, 1 tbsp
- For the chimichurri
- Parsley, 1 packed cup, finely chopped
- Fresh oregano, 2 tablespoons, finely chopped
- Garlic, 2 cloves, finely minced
- Red wine vinegar, 2 tablespoons
- Red pepper flakes, ¼ teaspoon
Preparation
- Rinse the Basmati Rice under cold water until the water runs mostly clear. Combine the rice, 1 ¼ cups water, and a pinch of salt in a saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 12-14 minutes, or until the rice is tender and the water is absorbed. Remove from heat, fluff with a fork, and toss with 1 tablespoon olive oil and the slivered almonds.
- While the rice cooks, place the vine tomatoes on a small sheet pan. Drizzle with 1 tablespoon olive oil, season lightly with a few pinches of salt, and roast at 400°F for 15 minutes until blistered and softened.
- In a small bowl, combine the parsley, oregano, garlic, red wine vinegar, red pepper flakes, and remaining 1 tablespoon olive oil. Season with ½ tsp salt and set aside.
- Heat a cast-iron skillet over medium-high heat. Season the steak generously with ½ tsp salt and ½ tsp black pepper. Add the steak to the hot skillet and sear for 2–3 minutes per side until browned and just cooked through (medium to medium well).
- Remove the skillet from the heat and let rest for 10-15 minutes so the juices release from the steak. Then, cut it into bite-sized chunks and toss in the butter, letting it melt and coat the steak.
- Spoon the almond Basmati Rice onto a platter or plates. Spoon the chimichurri over the warm steak tips, and serve with the roasted vine tomatoes on the side.
