Ingredients

• 4 sirloin steaks
• Salt to taste
• Chimichurri to taste
• 4 cooked, cubed potatoes
• ¼ cup (tea) of squeezed lemon
• 1 chopped onion
• Zest of 1 lemon
• 2 tablespoons (soup) of chopped parsley
• Salt to taste

RICE

• 2 tablespoons (soup) of butter
• 3 tablespoons (soup) of chopped onion
• 1 clove of minced garlic
• 1 ½ cup (tea) of chopped hearts of palm
• 1 cup (tea) of cream cheese
• ½ cup (tea) of sour cream
• 2 cups (tea) of cooked rice
• 2 tablespoons (soup) of grated parmesan cheese
• 3 tablespoons (soup) of chopped parsley
• Salt to taste

Preparation Method

Season the meat with salt and chimichurri. Grill the meat in a frying pan with olive oil and set aside.
For the salad, mix the ingredients with the still-hot potatoes. Season with salt and finish with chopped parsley.
In a pan, melt the butter and brown the onion and garlic. Add the hearts of palm, cream cheese and cream. Add the rice and parmesan. Mix well and finish with chopped parsley.