Can I use a different cut of steak?

Yes. Chuck roast, brisket, or sirloin work well in a slow cooker. Adjust cooking time based on thickness—thicker cuts may need an extra 1–2 hours on low.

How long does chimichurri steak last in the fridge?

Cooked steak keeps 3–4 days refrigerated. Reheat gently in a skillet over medium-low heat or microwave to avoid drying out.

Can I make this without pineapple?

Yes. Omit the pineapple puree or replace with 1 cup beef broth for a savory version; reduce sweetness slightly.

Is this recipe scalable?

Yes. Double or halve all ingredients proportionally. A standard slow cooker holds up to 4–5 lbs; larger batches need a bigger cooker.

What's the best way to make the chimichurri sauce?

Finely mince fresh parsley and garlic, then whisk with olive oil, red wine vinegar, and oregano. Fresh chimichurri is brightest when made fresh; store up to 2 days.

Slow Cooker Chimichurri Steak with Pineapple

Name: Slow Cooker Chimichurri Steak with Pineapple
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 9 servings
Cuisine: South American
Ingredients: 3 lbs flank steak; 1.5 tbsp salt; 2 tsp black pepper; 2 tsp garlic powder; 2 tsp dried oregano; 1 tbsp minced garlic; 1 yellow onion, diced; 2 tbsp red wine vinegar; 1 tbsp olive oil; 1 cup puréed pineapple; 1/4 cup olive oil; 1/4 cup red wine vinegar; 1 bunch cilantro or parsley, chopped; 4 cloves garlic, minced; 2 small red chilies, chopped; 1 tsp dried oregano; 1 tsp coarse salt; 1/2 tsp black pepper; 5g olive oil; 1 yellow onion, diced; 1 tbsp minced garlic; 1 tbsp turmeric; 1/2 tsp salt; 600g short grain rice; 900ml chicken bone broth

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Slow Cooker Chimichurri Steak with Pineapple | CookOS

Ingredients

3 lbs flank steak
1.5 tbsp salt
2 tsp black pepper
2 tsp garlic powder
2 tsp dried oregano
1 tbsp minced garlic
1 yellow onion, diced
2 tbsp red wine vinegar
1 tbsp olive oil
1 cup puréed pineapple
1/4 cup olive oil
1/4 cup red wine vinegar
1 bunch cilantro or parsley, chopped
4 cloves garlic, minced
2 small red chilies, chopped
1 tsp dried oregano
1 tsp coarse salt
1/2 tsp black pepper
5g olive oil
1 yellow onion, diced
1 tbsp minced garlic
1 tbsp turmeric
1/2 tsp salt
600g short grain rice
900ml chicken bone broth

25 Ingredients

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Instructions

1
Place the flank steak in a slow cooker.
2
Add salt, black pepper, garlic powder, oregano, minced garlic, diced yellow onion, red wine vinegar, and olive oil.
3
Pour the puréed pineapple over the steak and seasonings.
4
Mix all ingredients thoroughly to coat the steak.
5
Cover the slow cooker and cook on low for 6-8 hours.
6
While the steak cooks, prepare the chimichurri. In a medium bowl, combine the chopped cilantro or parsley, minced garlic, chopped red chilies, dried oregano, coarse salt, and black pepper.
7
Pour in the olive oil and red wine vinegar, and stir until well combined.
8
Cover and refrigerate the chimichurri until the steak is ready.
9
To make the yellow rice, heat 5g of olive oil in a large pan or pot over medium heat. Add the diced yellow onion and cook until translucent.
10
Add the minced garlic and sauté for 1-2 minutes until fragrant.
11
Stir in the turmeric and salt.
12
Add the short grain rice and mix to coat. Pour in the chicken bone broth.
13
Bring the mixture to a boil, then cover, reduce heat to low, and let it cook for 20-25 minutes.
14
Remove the rice from the heat and let it sit, still covered, for 10 more minutes. Then, remove the lid and fluff with a fork.
15
Once the steak is tender, use two forks or tongs to shred the meat directly in the slow cooker.
16
Pour the prepared chimichurri sauce over the shredded steak and mix to combine.
17
Serve the chimichurri steak over the yellow rice. Top with extra chimichurri if desired.

Chimichurri Steak

Ingredients

25 Ingredients

Instructions

Tips & Notes

Pro tips

Substitutions

Storage & make-ahead

Equipment

Common Questions

Can I use a different cut of steak?

How long does chimichurri steak last in the fridge?

Can I make this without pineapple?

Is this recipe scalable?

What's the best way to make the chimichurri sauce?

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