Description
Chimichurri steak bowl delivers bold Argentine flavors in a hearty meal. Fresh herbs, grilled meat, and zesty sauce create a perfect balance of textures and tastes packed into one satisfying bowl.
Ingredients
Scale
- 1.5 lbs (680 g) flank steak or skirt steak
- 2 tbsps olive oil
- 3 garlic cloves, minced
- 1 lime, juiced
- 1 tsp ground cumin
- Salt and black pepper to taste
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ red onion, thinly sliced
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro (optional)
- 2 tbsps red wine vinegar
- ½ cup olive oil
- ½ tsp red pepper flakes (adjust to taste)
- ¼ cup crumbled queso fresco or feta (optional)
- Lime wedges, for serving
Instructions
- Marinade Creation: Whisk olive oil, lime juice, garlic, cumin, salt, and pepper in a shallow container until thoroughly combined.
- Meat Preparation: Completely submerge steak in marinade, refrigerate for 30 minutes to allow flavor infusion, ensuring meat is fully covered.
- Chimichurri Crafting: Finely chop parsley, cilantro, and garlic, then blend with red wine vinegar, olive oil, and red pepper flakes, adjusting seasoning to create a harmonious herb sauce.
- Grilling Setup: Heat grill or grill pan to medium-high, creating optimal surface for achieving perfect sear marks on the meat.
- Cooking Process: Remove steak from marinade, pat dry, and grill 3-4 minutes per side for medium-rare, focusing on achieving a beautiful caramelized exterior.
- Resting and Slicing: Transfer grilled steak to cutting board, rest for 5 minutes, then slice thinly against the grain to maximize tenderness.
- Bowl Assembly: Layer fluffy rice as a base, artfully arrange sliced steak, tomatoes, avocado, red onion, and optional cheese, creating a visually appealing and flavorful composition.
- Final Touch: Generously drizzle chimichurri over the bowl, ensuring complete coverage, and serve with fresh lime wedges for an additional citrus burst.
Notes
- Marinate Wisely: Aim for 30 minutes to 2 hours maximum; longer marinades can break down meat’s texture and make it mushy.
- Meat Temperature Matters: Pat steak completely dry before grilling to achieve perfect caramelization and crispy exterior.
- Slice Strategically: Always cut steak against the grain to guarantee maximum tenderness and prevent chewy texture.
- Customize Easily: Swap rice with quinoa for gluten-free option or add roasted vegetables for extra nutritional boost and varied flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 45 g
- Saturated Fat: 8 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg