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steak, salt, pepper, garlic powder, Oregano, minced garlic, diced yellow onion, red wine vinegar, olive oil, puréed pineapple, red wine vinegar in slow cooker, stir and slow cook on low for 6-8 hours.
Make chimichurri by mixing olive oil, red wine vinegar, chopped cilantro or parsley, minced garlic, chilies, oregano, salt and pepper
Rice
Heat 5g of olive oil in a pan, add 1 diced yellow onion, cook until translucent
Add 1 Tbsp minced garlic, sauté for 1-2 minutes, then mix in 1 Tbsp of turmeric and a large pinch of salt
Add 600g of short grain rice, mix, and pour over 900ml of chicken bone broth
Bring to boil, cover and lower heat to low. Let cook for ~20-25 minutes, remove from heat, and let sit covered for 10 more minutes. Remove lid and use fork to fluff
Split yellow rice and Chimichurri steak into 9 even servings, and enjoy!
I store these frozen - and reheat in the microwave for 4-5 minutes to reheat.