Chimichurri Steak Rice Bowls combine tender sliced steak, herb-packed chimichurri sauce, fluffy rice, and fresh vegetables for a balanced and satisfying meal.
Ingredients
1 pound flank or skirt steak
Salt to taste
Black pepper to taste
1 tablespoon olive oil for cooking
1 cup long-grain white rice
2 cups water
1 cup fresh flat-leaf parsley finely chopped
1 tablespoon fresh oregano finely chopped
3 garlic cloves minced
1/2 teaspoon red pepper flakes
3 tablespoons red wine vinegar
1/2 cup olive oil
1 cup cherry tomatoes halved
1 avocado sliced
1/4 red onion thinly sliced
1 lime cut into wedges
Instructions
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Rinse rice under cold water. Combine with water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Rest covered for 5 minutes, then fluff.
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In a bowl, mix parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. Season with salt and pepper. Set aside.
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Pat steak dry and season both sides with salt and pepper.
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Heat olive oil in a skillet over medium-high heat. Cook steak 3 to 4 minutes per side for medium-rare or until desired doneness.
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Transfer steak to a cutting board and rest for 5 minutes. Slice thinly against the grain.
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Divide rice among bowls. Top with sliced steak, cherry tomatoes, avocado, and red onion.
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Spoon chimichurri over each bowl and serve with lime wedges.