Description
Sizzling Argentine Chimichurri Steak Bowl delivers fresh herbs and bold flavors that dance across your palate. Juicy grilled steak nestled with crisp vegetables and zesty chimichurri sauce promises a delicious culinary journey for those craving authentic South American cuisine.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) flank steak or skirt steak
Steak Seasonings:
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Chimichurri Sauce Ingredients:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro (optional)
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Bowl Components:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ red onion, thinly sliced
- ¼ cup crumbled queso fresco or feta (optional)
- Lime wedges, for serving
Instructions
- Prepare a zesty marinade by whisking together fragrant olive oil, tangy lime juice, minced garlic, earthy cumin, and a pinch of salt and pepper in a shallow container.
- Submerge the steak completely in the marinade, ensuring full coverage. Refrigerate for a minimum of 30 minutes, allowing the flavors to penetrate deeply into the meat.
- Craft the vibrant chimichurri sauce by finely chopping fresh parsley and cilantro, then combining with minced garlic, robust red wine vinegar, extra virgin olive oil, and a sprinkle of fiery red pepper flakes.
- Taste the chimichurri and adjust seasoning with salt and pepper until the flavor profile is perfectly balanced. Set aside to let the herbs meld.
- Preheat a grill or grill pan to medium-high heat, creating the ideal surface for achieving beautiful sear marks on the meat.
- Remove steak from marinade and pat dry with paper towels to ensure proper caramelization. Grill for approximately 3-4 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.
- Transfer grilled steak to a cutting board and let it rest for 5 minutes, allowing juices to redistribute throughout the meat.
- Slice the steak thinly against the grain to maximize tenderness, creating elegant, bite-sized pieces.
- Assemble the bowls by creating a base of fluffy rice, then artfully arranging sliced steak, juicy tomatoes, creamy avocado, sharp red onion, and optional crumbled cheese.
- Generously drizzle the prepared chimichurri over the bowl, ensuring each ingredient gets coated with the herbaceous sauce.
- Serve immediately with fresh lime wedges on the side for an extra burst of citrusy brightness.
Notes
- Marinate the steak longer for deeper flavor infusion, ensuring the meat absorbs all the zesty lime and garlic notes.
- Experiment with different protein alternatives like chicken, tofu, or portobello mushrooms for a versatile meal that suits various dietary preferences.
- For a low-carb version, swap rice with cauliflower rice or mixed greens to create a lighter, nutrient-packed bowl.
- Prep chimichurri sauce in advance and store in the refrigerator for up to a week, allowing flavors to meld and intensify for an even more robust condiment.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 675
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 45 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg