Bife Argentino con Arroz a la Jardinera

1.Prepare the chimichurri by combining the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. Mix well and let it sit for at least 30 minutes to allow the flavors to meld.

2.In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

3.Add the diced red and green bell peppers and carrot to the saucepan. Cook for another 5 minutes until the vegetables are tender.

4.Stir in the rice and paprika, cooking for 2 minutes to toast the rice slightly.

5.Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed. Add the frozen peas in the last 5 minutes of cooking. Fluff with a fork and stir in the chopped parsley and cilantro. Season with salt and pepper to taste.

6.While the rice is cooking, season the bife argentino with salt and black pepper on both sides.

7.Heat a grill pan or skillet over high heat and add 2 tablespoons of olive oil. Once hot, add the bife and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for a few minutes before slicing.

8.To serve, place a generous scoop of arroz a la jardinera on a plate, top with sliced bife argentino, and drizzle with chimichurri. Garnish with additional herbs if desired.