Description
This Chimichurri Steak Bowl is a vibrant dish featuring perfectly seared steak drizzled with a homemade chimichurri sauce. Topped with fluffy rice and creamy avocado, it’s a satisfying meal that brings the flavors of Argentina to your kitchen.
Ingredients
Scale
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Juice of 1 lime
- 1.5 pounds flank steak (or skirt steak)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced (optional)
- Lime wedges for garnish
Instructions
- Prepare the Chimichurri Sauce: In a medium bowl, combine 1 cup of finely chopped parsley, 1/2 cup of finely chopped cilantro, 4 minced garlic cloves, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Stir in 1/3 cup of red wine vinegar and 1/2 cup of extra-virgin olive oil, along with the juice of 1 lime. Mix well and set aside to let the flavors meld for at least 10 minutes.
- Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice and 1/2 teaspoon of salt. Stir, then cover and reduce heat to low. Simmer for about 18 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Prepare the Steak: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season 1.5 pounds of flank steak generously with salt and pepper. Once the oil is shimmering, add the steak to the pan. Cook for about 5-6 minutes on each side for medium-rare, until a nice crust forms and the internal temperature reaches 130°F. Avoid overcrowding the pan to ensure even cooking.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for at least 5 minutes. This step is crucial for retaining juices. Do not skip it! While the steak rests, slice the cherry tomatoes in half and prepare the avocado.
- Assemble the Bowls: Slice the rested steak against the grain into thin strips. In serving bowls, layer the fluffy rice, followed by the sliced steak, avocado, halved cherry tomatoes, and optional red onion. Drizzle generously with the chimichurri sauce, and add lime wedges for garnish. Serve immediately and enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Don’t overcook the steak; aim for medium-rare at 130°F for the best texture. Use fresh herbs and high-quality olive oil for the chimichurri sauce to elevate the flavors.