Barham Family Farm Steak with Tom Mentzer's Red Chimichurri and Lime-Cilantro Rice

Sauce:

1 recipe Chimichurri

1 (4-ounce) jar peppadew or roasted bell peppers

Steak:

1 (1 1/2-pound) flank steak

Extra-virgin olive oil

Salt, pepper, to taste

A couple of teaspoons smoked paprika

Rice:

2-3 cups short-grain rice

1 tablespoon oil

Kosher salt

Red pepper flakes

1/4 cup fresh lime juice

1 handful freshly chopped cilantro

For the red chimichurri: In a food processor, make your favorite chimichurri recipe (there are a million of them). Drain a small jar of either sweet/hot peppadew peppers or roasted red bell peppers. Add to the chimichurri and pulse in the food processor for 20-30 seconds. Refrigerate the chimichurri and allow the flavors to mingle

For the steak: Bring the flank steak to room temp. Rub down steak with a bit of extra-virgin olive oil, sea or kosher salt, ground black pepper, and a couple of teaspoons smoked paprikaSear on high for about a minute per side, move to indirect high heat for about 3-4 minutes per side for medium rare.

For the rice: Prepare 2-3 cups of short-grain brown rice (my favorite…but any rice type will do). While it’s still hot, work in a tablespoon of oil, a good sprinkle of kosher salt, a couple dashes of red pepper flakes, ¼ cup fresh lime juice, and a handful of freshly chopped cilantro. Adjust the seasoning and moisture level to your taste.

(A good alternative to the red pepper flakes is Boys Grow Avocado Hot Sauce.)

To serve: Slice the (rested) flank steak on a bias, arrange atop the rice on a platter, and spoon the red chimichurri on top of the meat.