Sample Recipe 1: Skirt Steak with Avocado Chimichurri and Crispy Bone Broth Rice
We’ve got all flavors and textures in this delicious dish - and super high protein! Skirt steak is flavorful, and cooks quickly. Creamy avocado balances the bright, herbaceous chimichurri, and crispy rice adds texture and makes sure you stay full.
Prep Time: 20 minutes
Cook time: 15 minutes
Clean up rating: 7/10, one pot + one pan + cutting board
Ingredients
For the Steak
Skirt steak (20% off)
Salt & black pepper
Olive oil
For the Crispy Rice
Dry white/jasmine rice (On sale!)
Bone broth (On sale!)
Olive oil
For the Chimichurri
1 cup fresh parsley, finely chopped
Fresh cilantro (optional but great)
Avocado (On sale!)
Garlic, minced
2 tbsp red wine vinegar
Red pepper flakes
½ cup olive oil
Salt to taste
Instructions
Prep
Take our steak to get to room temperature while you start rice and chimichurri. Get our all ingredients ahead of time to reduce stress while cooking, and put away ingredients once used.
Cook the Rice
Rinse rice.
Bring rice + bone broth to a boil.
Cover and simmer 15–18 minutes.
Remove from heat and let sit 5 minutes.
Make the Chimichurri
Combine parsley, cilantro, garlic, vinegar, red pepper flakes, and olive oil.
Stir and season with salt, add diced avocado and lightly mix to not mash.
Let sit at least 10–15 minutes to develop flavor.
Cook the Skirt Steak
Pat steak dry and season generously with salt and pepper.
Heat skillet or grill pan over high heat.
Add olive oil.
Cook steak 3–4 minutes per side (medium-rare).
Rest 10 minutes, then slice thinly against the grain.
Crisp the Rice
Heat olive oil in a large skillet.
Press cooked rice evenly into the pan.
Cook undisturbed 4–6 minutes until bottom becomes golden and crispy.
Flip in sections and cook 2–3 more minutes.
Enjoy!
Spoon crispy rice onto plates.
Top with sliced skirt steak.
Add avocado slices.
Drizzle generously with chimichurri.
Finish with lime squeeze
