Description
Chimichurri Steak Bowl is a vibrant and satisfying dish featuring juicy grilled steak paired with fluffy rice, fresh vegetables, creamy avocado, and a zesty homemade chimichurri sauce. This Argentinian-inspired meal is packed with protein and fresh flavors, making it perfect for a healthy and flavorful main course.
Ingredients
For the Steak
- 1 1/2 lbs (680 g) sirloin or flank steak
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chimichurri
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls
- 3 cups cooked white or brown rice
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup corn
- Lime wedges, for serving
Instructions
- Prepare the Steak: Remove the steak from the refrigerator and let it sit at room temperature for about 15 minutes to ensure even cooking.
- Season the Steak: Rub the steak evenly with olive oil, then season with smoked paprika, garlic powder, ground cumin, salt, and black pepper to infuse it with smoky and savory flavors.
- Make the Chimichurri Sauce: In a bowl, combine finely chopped parsley and cilantro, minced garlic, olive oil, red wine vinegar, fresh lemon juice, dried oregano, red pepper flakes, salt, and black pepper. Stir well to blend flavors and set aside to let it meld while cooking the steak.
- Preheat the Cooking Surface: Heat a grill or a cast-iron skillet over high heat until very hot to achieve a good sear on the steak.
- Cook the Steak: Place the steak on the grill or skillet and cook about 4–5 minutes per side for medium-rare, adjusting time based on steak thickness to reach desired doneness.
- Rest the Steak: Remove the steak from heat and let it rest for 5–10 minutes to allow juices to redistribute for a tender, juicy bite.
- Slice the Steak: Cut the steak thinly against the grain to maximize tenderness and enhance flavor absorption.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Layer diced cucumber, cherry tomatoes, diced red bell pepper, thinly sliced red onion, corn, and sliced avocado over the rice.
- Add Steak and Sauce: Top each bowl with the sliced steak and generously spoon chimichurri sauce over the steak and vegetables for a fresh, zesty finish.
- Serve: Garnish bowls with lime wedges for squeezing over before eating, enhancing brightness and flavor complexity.
Notes
- Use flank, sirloin, or skirt steak for best results based on preference and availability.
- Letting the steak rest before slicing helps keep it juicy and tender.
- Adjust the steak cooking time to your preferred level of doneness.
- For a heartier meal, add black beans or roasted sweet potatoes to the bowl.
- Quinoa or couscous can be used instead of rice for variety.
- Extra chimichurri sauce stores well in an airtight container in the refrigerator for several days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Bowl
- Method: Grilling
- Cuisine: Argentinian-Inspired
