Chimichurri Steak Rice Bowl
A flavorful and hearty Chimichurri Steak Rice Bowl featuring grilled steak and a vibrant chimichurri sauce.
Equipment
- 1 Grill
- 1 Mixing Bowl large
- 1 Blender
Ingredients
Chimichurri Sauce
- 1 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 4 cloves garlic minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Steak
- 1 lb ribeye or flank steak
- Salt and pepper to taste
Rice and Assembly
- 2 cups cooked jasmine rice
- 1 avocado sliced
- Cherry tomatoes halved
Instructions
Preparation
- Combine parsley, cilantro, garlic, red wine vinegar, and olive oil in a blender. Blend until smooth but slightly chunky. Season with red pepper flakes, salt, and pepper to taste.
- Season the steak with salt and pepper. Use a portion of the chimichurri sauce to marinate the steak for at least 30 minutes.
Cooking
- Preheat your grill to high heat. Grill the steak for 4-5 minutes per side for medium-rare, adjusting for thickness and preferred doneness.
- Once cooked, let the steak rest for 5 minutes before slicing to keep it juicy.
- Cook the jasmine rice according to package instructions. Fluff with a fork and keep warm.
Assembly
- In a bowl, place a serving of rice, top with sliced steak, drizzle with chimichurri sauce, and add sliced avocado and cherry tomatoes.
Serving
- Serve the bowls while the steak is still warm for the best flavor.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh herbs for the best flavor. Ingredient Substitutions: Chicken or shrimp can be used instead of steak. How to Serve: Serve with a fresh salad or crusty bread. Storage & Freshness: Keep leftovers refrigerated and consume within 3 days. Make-Ahead Tips: Prepare the chimichurri sauce in advance and store in the refrigerator.