Steak & Avocado Chimichurri Wild Rice

Veronica Callaghan, Glastonbury, CT
2022 wild rice recipe contest finalist

    1½ cups cooked wild rice (warm)
    1 avocado, diced
    1½ lbs New York strip steak
    1 tsp kosher salt
    1 tbsp each: canola oil and butter
    salt to taste

    Chimichurri Sauce (blend in food processor), divided:
    1 shallot, chopped
    1 clove garlic, minced
    ¼ cup each, coarsely chopped: flat leaf parsley and cilantro
    ¼ tsp dried oregano
    zest and juice from 1 lime
    1 jalapeno, coarsely chopped
    1 tbsp each: red wine vinegar and water
    ¼ cup canola oil
    ½ tsp kosher salt

Preheat oven to 400°F. In medium bowl, combine wild rice, avocado, and half of the sauce; set aside. Season steak with salt. In large skillet, fry steak in oil and butter, 2 minutes each side. In last 30 seconds, using tongs, sear sides of steak. Put skillet in oven; cook 4 minutes. Remove; baste with liquid from skillet. Place steaks on cutting board; rest 8 minutes. Cut into ¼" thick slices. Spoon rice mixture onto plates; top with steak. Drizzle with remaining sauce; top with salt.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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