Asian Chimichurri

Rice

Preparation Beef

1. Season all sides of the beef with salt and pepper.
2. In a hot pan, add 2 tablespoons of canola oil, place beef in pan and sear all sides until browned.
3. Remove when internal temperature is 130 F, medium rare.
4. Remove beef from pan and let rest for minimum 15 minutes.

(Best short cut alternative technique is to sous vide beef at 130F for 90 minutes before searing) Rice

1. Place all rice in a bowl and under cold water, run grains through your hands and loosely scrub, removing cloudy starch.
2. In a pot, add water to just above the rice line, cook the rice on medium to high heat approximately 8 minutes until the top surface begins to bubble. Stir and turnover vigorously.
3. Turn heat to low, cover and allow to cook approximately 10 minutes until nicely fluffed, stirring periodically.

(Rice cooker or InstantPot is a perfect short cut method to cook rice) Chimichurri

1. Place all chimichurri ingredients into a mortar bowl.
2. Squeeze the juice lime into mixture and all other ingredients.
3. With a pestle, begin to pound out the mixture until it is thoroughly hand blended.

(As an alternative, you can use a processor which creates a much finer mixture) Beets

1. Wash whole beets thoroughly, peel if desired or leave skin on.
2. Slice carefully with a mandolin, then chop all beets into thin matchsticks.
3. Once done place in bowl and mix together.

Plating

1. On a medium sized plate, scoop some cooked rice onto one side of plate, garnish with crushed walnuts and beet mixture.
2. Slice rested beef into thin pieces, butterfly on other side of plate.