Crispy Rice Steak Bites

Prepare the Crispy Rice

1. 01

   Press cold cooked rice into an even layer about ¾ inch thick.
   
2. 02

   Cut into bite-size cubes.
   

Crisp the Rice

1. 03

   Heat a large skillet over medium-high heat and add a thin layer of butter.
2. 04

   Add rice cubes in a single layer. Be gentle with the rice to allow it to keep its shape.
3. 05

   Cook until deeply golden and crisp on all sides, turning as needed.
4. 06

   Transfer to a plate and set aside.
   

Cook the Steak

1. 07

   Season steak generously with salt and black pepper.
2. 08

   Cut steak into strips, preferably 1 to 2 inches wide.
   
3. 09

   Heat the same pan over high heat and add a small amount of butter and oil.
4. 10

   Sear steak until well browned on both sides and cooked to your liking (optional: add scallions or garlic to season the oil).
5. 11

   Remove from the pan, rest for 1 to 2 minutes, then cut against the grain (roughly 45 degrees) into bite-sized pieces.
   

Make the Scallion Chimichurri

1. 12

   Take the pan off the heat.
2. 13

   While the pan is still hot, combine green onions, garlic, oil, anchovies, and vinegar.
3. 14

   Stir until well mixed and anchovies are melted in, and let the pan cool down.
4. 15

   Once the pan is cool, add in the chopped cilantro.
5. 16

   Taste and adjust seasoning if needed.
   

Assemble

1. 17

   Arrange crispy rice cubes on a serving plate or bowl.
2. 18

   Top with steak bites.
3. 19

   Scoop scallion chimichurri over everything.