Chimichurri Steak with Black Beans & Rice

Ingredients

• 1½ lb skirt or flank steak
• Salt, black pepper, cumin & neutral oil
• 1 cup long-grain rice
• 2 cups seasoned black beans
• 1 cup parsley and ½ cup cilantro
• 3 garlic cloves and 1 small shallot
• 2 tbsp red-wine vinegar
• ½ cup olive oil, red-pepper flakes & lime

Method

1. Season steak and let it stand at room temperature for 20 minutes. Cook rice and warm the seasoned beans.
2. Finely chop herbs, garlic, and shallot. Stir with vinegar, olive oil, chile flakes, lime, and salt.
3. Sear steak over high heat to your preferred doneness, then rest 8–10 minutes. Slice against the grain.
4. Layer rice and beans on the plate, add steak, and spoon chimichurri generously over the top.