Chimichurri Steak Ingredients:
2/3 cup olive oil
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup Cayenne Pepper Sauce
3 tbsp fresh lime juice
1 tbsp red wine vinegar
1 tbsp worcestershire sauce
2 tsp dried oregano
2 garlic cloves, minced
(add shallot)
2 lb boneless flank steaks

Mexican Rice Ingredients:
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 cup white rice
coarse salt and ground black pepper
1 tsp each: chili powder and dried thyme
2 cup chicken stock
1 small zucchini, diced
1 red bell pepper, diced
handful of chopped fresh coriander (may add green onion too)
juice of 1 lime
1 tomato, diced

1. In a food processor, blend all of the chimichurri sauce ingredients together. 
Reserve 2/3 cup of the sauce mixture in a small bowl. In a large resealable food 
storage bag, place in the steaks, then pour in the remainder of the sauce. 
Place the steaks in the refrigerator for 30 minutes to an hour to marinade. 
2. Take the steaks out of the marinade and either grill the steaks or cook them 
on a cast iron skillet on medium high heat. Cook to desired doneness. Discard 
the marinade in the bag. Let the meat rest for about 5 minutes before slicing.
3. Mexican Rice: In a saucepan, heat oil on medium heat, and saute the onions and 
garlic for 2 minutes. Pour in the white rice and start to lightly toast it for a
minute, then stir in the salt, pepper, chili powder and dried thyme. Pour in the 
chicken stock and stir to gently combine, turn the heat down to a low simmer and 
cover. Cook the rice for about 12-15 minutes.
4. In the last couple minutes of cooking the rice, add in the diced zucchini and 
red bell pepper. Turn the heat off once done and leave it covered for 5 minutes. 
Sprinkle in the chopped coriander and squeeze over the lime juice. Fluf the rice 
with a fork and serve along side the steaks, with the chopped tomatoes over top 
the rice. Remember to serve the reserved chimichurri sauce, so any one that wants 
more sauce on their steak can have some.