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Ingredients
- 8 oz flank steak, cut into bite-size pieces
- 3 tbsp canola oil
- 8 oz pork chorizo
- 1 shallot, finely chopped
- 2 serrano chili peppers, seeded and finely chopped
- 1 poblano pepper, seeded and finely chopped
- ½ cup diced red onion
- 3 cloves garlic, minced
- 1½ tsp kosher salt
- 2 tbsp freshly squeezed lime juice
- 1 tbsp spicy honey
- 1 tbsp dried oregano
- 1 tsp cumin
- 3 cups cooked wild rice
- 2 cups water
- 1½ tsp tomato bouillon
- ½ cup finely chopped flat leaf parsley
- 1 cup half and half
Chimichurri Garnish (whisk together; rest 10 minutes):
- ¼ cup canola oil
- 2 tbsp red wine vinegar
- ¼ cup each, finely chopped: flat leaf parsley and cilantro
- 2 cloves garlic, minced
- 1 serrano chili pepper, finely chopped
- ¼ tsp dried oregano
- ½ tsp kosher salt
- 1 tbsp freshly squeezed lime juice
Directions
In large saucepan, stir-fry steak in oil, 2 minutes. Add chorizo, shallots, peppers, onion, garlic, and salt; cook 5 minutes. Stir in lime juice, honey, oregano, cumin, wild rice, water, and bouillon; simmer 10 minutes. Stir in parsley and half and half; simmer 5 minutes. Garnish.
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