Description
These Steak Rice Bowls with Chimichurri Sauce are a delicious and satisfying meal featuring perfectly cooked steak with flavorful chimichurri sauce served over rice and topped with fresh veggies. This recipe is perfect for a quick and easy weeknight dinner.
Ingredients
Scale
For the Steak:
- 1 lb flank or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowls:
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1/4 cup red onion (thinly sliced)
- Lime wedges for serving
Chimichurri Sauce:
- 1 cup fresh parsley (packed)
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 3 garlic cloves
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Prepare the Steak: In a small bowl, mix garlic powder, smoked paprika, salt, and black pepper. Rub the seasoning mix over both sides of the steak.
- Cook the Steak: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the steak for 3–4 minutes per side for medium-rare, or longer to desired doneness. Let rest for 5–10 minutes, then slice thinly against the grain.
- Make the Chimichurri: Combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor. Pulse until finely chopped. Slowly stream in the olive oil while processing until combined. Set aside.
- Assemble the Bowls: Divide the rice into serving bowls. Top with sliced steak, cherry tomatoes, avocado, and red onion. Drizzle generously with chimichurri sauce and serve with lime wedges.
Notes
- For a low-carb version, substitute cauliflower rice.
- You can also grill the steak for extra flavor.
- Store extra chimichurri in the fridge for up to a week—it’s great on veggies or chicken, too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg
