Description
Fancy flavors in no time!
Ingredients
- FOR THE RICE:
- 1 cup White Rice
- 1 teaspoon Turmeric
- 2 Tablespoons Raisins
- FOR THE CHIMICHURRI:
- 1 bunch Parsley And Stems (or A Mix Of Fresh Herbs If You Prefer)
- 1 clove Garlic
- ½ teaspoons Crushed Red Pepper
- 2 Tablespoons White Vinegar
- ½ teaspoons Salt, Plus More If Needed
- 2 Tablespoons Water
- ¼ cups Olive Oil, Plus More If Needed
- FOR THE YOGURT SAUCE:
- ½ cups Greek Yogurt (use A Kind With Some Fat In It If You Can)
- ½ whole Kirby Or Pickling Cucumber, Chopped
- 1 clove Garlic, Minced Or Grated
- 1 pinch Salt
- 2 teaspoons Sugar
- FOR THE STEAK:
- 1 Tablespoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Cumin
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Ground Ginger
- ¼ teaspoons Allspice
- 1 pound Mock Or Shoulder Tenderloin, Or Other Thick Steak
- Olive Oil
Preparation
For the rice, cook rice with turmeric and raisins, according to package directions. Fluff with a fork and set aside.
For the chimichurri, combine all ingredients in a blender or food processor and blend until very smooth. If the chimichurri is too thick, add more olive oil and water 1 splash at a time to thin just slightly. Taste, adjust seasonings, and chill until ready to use.
For the yogurt sauce, combine all ingredients in a bowl or jar. Chill until ready to use.
For the steak, sprinkle the spices all over and liberally drizzle with olive oil. Use your fingers to rub the spices into the steak, and let sit for 20 minutes or a few hours if you’d like to do this part in advance.
When ready to cook, preheat a skillet to medium-high heat with some more olive oil. Sear the steak on all sides for about 5 minutes until the steak is charred and the inside is cooked as you desire. Let the steak rest for 10–20 minutes before slicing.
Serve the steak, chimichurri, rice, and yogurt sauce together and dig in.
