Chimichurri Steak

Place the flank steak in a slow cooker.

Add salt, black pepper, garlic powder, oregano, minced garlic, diced yellow onion, red wine vinegar, and olive oil.

Pour the puréed pineapple over the steak and seasonings.

Mix all ingredients thoroughly to coat the steak.

Cover the slow cooker and cook on low for 6-8 hours.

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.

Pour in the olive oil and red wine vinegar, and stir until well combined.

Cover and refrigerate the chimichurri until the steak is ready.

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.

Add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the turmeric and salt.

Add the short grain rice and mix to coat. Pour in the chicken bone broth.

Bring the mixture to a boil, then cover, reduce heat to low, and let it cook for 20-25 minutes.

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.

Once the steak is tender, use two forks or tongs to shred the meat directly in the slow cooker.

Pour the prepared chimichurri sauce over the shredded steak and mix to combine.

Serve the chimichurri steak over the yellow rice. Top with extra chimichurri if desired.