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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council