Chimichurri Steak Bowl: A Flavorful & Easy Recipe

Chimichurri Steak Bowl: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender, perfectly grilled steak, marinated in a vibrant, herbaceous sauce, nestled atop a bed of fluffy rice and your favorite fresh toppings. This isn’t just a meal; it’s an experience.

Chimichurri, the star of this dish, hails from Argentina and Uruguay, where it’s as essential to grilled meats as ketchup is to fries in the United States. This bright green sauce, traditionally made with parsley, oregano, garlic, red wine vinegar, and olive oil, adds a zesty and refreshing counterpoint to the richness of the steak. It’s a flavor explosion that has captivated palates worldwide for generations.

What makes the Chimichurri Steak Bowl so irresistible? It’s the perfect balance of flavors and textures. The savory steak, the tangy chimichurri, the fluffy rice, and the crisp vegetables create a symphony in your mouth. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, making it a healthy and satisfying meal that’s perfect for a quick weeknight dinner or a weekend gathering with friends. I find that people love this dish because it’s both incredibly flavorful and surprisingly easy to prepare. Let’s get cooking!

this Recipe

Ingredients:

• For the Steak:
• 1.5 lbs Flank Steak, skirt steak, or sirloin steak
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• For the Chimichurri Sauce:
• 1 cup Fresh Parsley, tightly packed
• 1/2 cup Fresh Cilantro, tightly packed
• 4 cloves Garlic, minced
• 1/4 cup Red Wine Vinegar
• 1/4 cup Olive Oil
• 1-2 tablespoons Red Pepper Flakes, adjust to taste
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt, or to taste
• 1/4 teaspoon Black Pepper, or to taste
• For the Rice:
• 1 cup Long-Grain White Rice
• 2 cups Water
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• For the Black Beans:
• 1 tablespoon Olive Oil
• 1/2 Onion, chopped
• 2 cloves Garlic, minced
• 1 (15-ounce) can Black Beans, rinsed and drained
• 1/2 cup Chicken Broth (or vegetable broth)
• 1/2 teaspoon Cumin
• 1/4 teaspoon Chili Powder
• Salt and Pepper to taste
• For the Toppings (Optional):
• Avocado, sliced
• Cherry Tomatoes, halved
• Red Onion, thinly sliced
• Corn Kernels, grilled or roasted
• Cotija Cheese, crumbled
• Lime Wedges
• Sour Cream or Greek Yogurt

Preparing the Steak:

Okay, let’s get started with the star of the show – the steak! This is where we build the foundation of our Chimichurri Steak Bowl. I like to use flank steak because it’s flavorful and relatively affordable, but skirt steak or sirloin work great too. Just make sure you don’t overcook it!

1. Marinate the Steak: In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. This is our dry rub, and it’s going to give the steak a fantastic flavor. Rub this mixture all over the steak, making sure to coat it evenly. You can do this right before cooking, or for even better flavor, marinate the steak in the refrigerator for at least 30 minutes, or even up to 4 hours. The longer it marinates, the more flavorful it will be!
2. Prepare for Cooking: About 30 minutes before you plan to cook the steak, take it out of the refrigerator to allow it to come to room temperature. This will help it cook more evenly.
3. Cook the Steak: There are several ways to cook the steak, but my favorite is to use a cast iron skillet. Heat a cast iron skillet over high heat until it’s smoking hot. Add a tablespoon of olive oil to the skillet. Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer if you prefer it cooked more. The key is to get a nice crust on the outside while keeping the inside juicy. If you don’t have a cast iron skillet, you can use a regular skillet, a grill, or even broil the steak in the oven.
4. Rest the Steak: This is crucial! Once the steak is cooked to your liking, remove it from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip this step!
5. Slice the Steak: After the steak has rested, slice it thinly against the grain. This is important because flank steak can be tough if it’s not sliced properly. Slicing against the grain shortens the muscle fibers, making it easier to chew.

Making the Chimichurri Sauce:

Now, let’s move on to the Chimichurri sauce. This vibrant and herbaceous sauce is what really makes this bowl special. It’s incredibly easy to make and adds a burst of fresh flavor to the steak. Don’t be afraid to adjust the ingredients to your liking – if you like it spicier, add more red pepper flakes!

1. Combine the Herbs: In a food processor, combine the fresh parsley, fresh cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, and pepper.
2. Pulse Until Combined: Pulse the food processor until the herbs are finely chopped and the sauce is well combined. You don’t want to over-process it into a paste; you want it to still have some texture. If you don’t have a food processor, you can finely chop the herbs by hand and then whisk all the ingredients together in a bowl.
3. Taste and Adjust: Taste the Chimichurri sauce and adjust the seasonings as needed. You might want to add more salt, pepper, red pepper flakes, or red wine vinegar to suit your taste.
4. Let it Sit: For the best flavor, let the Chimichurri sauce sit for at least 30 minutes before serving. This allows the flavors to meld together. You can even make it a day ahead of time and store it in the refrigerator.

Cooking the Rice:

Next up, we’re making the rice. I prefer long-grain white rice for this bowl, but you can use brown rice, quinoa, or any other grain you like. The key is to cook it properly so it’s fluffy and not sticky.

1. Rinse the Rice: Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
2. Combine Ingredients: In a medium saucepan, combine the rinsed rice, water, olive oil, and salt.
3. Bring to a Boil: Bring the mixture to a boil over high heat.
4. Simmer: Once it’s boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time!
5. Fluff and Rest: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy. After resting, fluff the rice with a fork.

Preparing the Black Beans:

Now, let’s get those black beans going! These add a hearty and flavorful element to the bowl. I like to use canned black beans for convenience, but you can also cook them from scratch if you prefer.

1. Sauté the Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Add the Beans and Broth: Add the rinsed and drained black beans, chicken broth (or vegetable broth), cumin, and chili powder to the saucepan.
3. Simmer: Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the beans are heated through and the flavors have melded together.
4. Mash (Optional): If you like, you can mash some of the beans with a fork to create a creamier texture. This is totally optional, but I find it adds a nice touch.
5. Season: Season the black beans with salt and pepper to taste.

Assembling the Chimichurri Steak Bowl:

Alright, we’ve got all our components ready to go! Now comes the fun part – assembling the bowls. This is where you can get creative and customize your bowl to your liking. I’ll give you my suggestions, but feel free to add or subtract ingredients based on your preferences.

1. Base Layer: Start by adding a generous scoop of rice to the bottom of each bowl.
2. Add the Beans: Next, add a scoop of the black beans on top of the rice.
3. Top with Steak: Arrange the sliced

   

   Conclusion:

   This Chimichurri Steak Bowl isn’t just another recipe; it’s a vibrant explosion of flavors and textures that will redefine your weeknight dinners. Seriously, from the perfectly seared steak to the zesty, herbaceous chimichurri sauce, every element works in perfect harmony to create a dish that’s both satisfying and incredibly delicious. I know, I know, I’m biased, but trust me on this one! You absolutely must give this a try.

   What makes this bowl so special? It’s the combination of high-quality ingredients and simple techniques that elevate it from ordinary to extraordinary. The chimichurri, in particular, is a game-changer. Its bright, tangy flavor cuts through the richness of the steak, creating a balanced and unforgettable taste experience. Plus, it’s so versatile! You can slather it on everything from grilled chicken to roasted vegetables.

   But the best part? It’s incredibly easy to customize! Feel free to swap out the rice for quinoa or couscous for a healthier twist. Add some roasted sweet potatoes or grilled corn for extra sweetness and texture. If you’re feeling adventurous, try adding a dollop of Greek yogurt or a sprinkle of crumbled feta cheese for a creamy, tangy finish. For a spicier kick, add a pinch of red pepper flakes to the chimichurri or a drizzle of your favorite hot sauce. The possibilities are truly endless!

   Looking for serving suggestions? This Chimichurri Steak Bowl is fantastic as a complete meal on its own. However, it also pairs beautifully with a simple side salad or some grilled vegetables. For a more casual gathering, you could even serve the steak and chimichurri on slider buns for mini steak sandwiches. And don’t forget the drinks! A crisp, dry white wine or a refreshing margarita would be the perfect complement to the vibrant flavors of this dish.

   I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect way to impress your friends and family, or simply treat yourself to a delicious and satisfying meal. So, what are you waiting for? Gather your ingredients, fire up the grill (or your trusty skillet), and get ready to experience the magic of this Chimichurri Steak Bowl.

   I’m so excited for you to try this recipe! Once you’ve made it, please, please, please come back and share your experience in the comments below. I’d love to hear what you thought, what variations you tried, and any tips or tricks you discovered along the way. Did you add a special ingredient? Did you find a new way to serve it? Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love.

   Don’t be shy! Share your photos on social media using #ChimichurriSteakBowl. I can’t wait to see your creations! Happy cooking!

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   Chimichurri Steak Bowl: A Flavorful & Easy Recipe

   Flavorful Chimichurri Steak Bowls with juicy steak, vibrant chimichurri sauce, fluffy rice, seasoned black beans, and your favorite toppings!

   Prep Time30 minutes

   Cook Time35 minutes

   Total Time65 minutes

   Category: Dinner

   Yield: 4 servings

   Save This Recipe

   Ingredients

   • 1.5 lbs Flank Steak, skirt steak, or sirloin steak
   • 2 tablespoons Olive Oil
   • 1 teaspoon Garlic Powder
   • 1 teaspoon Onion Powder
   • 1 teaspoon Smoked Paprika
   • 1/2 teaspoon Dried Oregano
   • 1/2 teaspoon Salt
   • 1/4 teaspoon Black Pepper
   • 1 cup Fresh Parsley, tightly packed
   • 1/2 cup Fresh Cilantro, tightly packed
   • 4 cloves Garlic, minced
   • 1/4 cup Red Wine Vinegar
   • 1/4 cup Olive Oil
   • 1-2 tablespoons Red Pepper Flakes, adjust to taste
   • 1 teaspoon Dried Oregano
   • 1/2 teaspoon Salt, or to taste
   • 1/4 teaspoon Black Pepper, or to taste
   • 1 cup Long-Grain White Rice
   • 2 cups Water
   • 1 tablespoon Olive Oil
   • 1/2 teaspoon Salt
   • 1 tablespoon Olive Oil
   • 1/2 Onion, chopped
   • 2 cloves Garlic, minced
   • 1 (15-ounce) can Black Beans, rinsed and drained
   • 1/2 cup Chicken Broth (or vegetable broth)
   • 1/2 teaspoon Cumin
   • 1/4 teaspoon Chili Powder
   • Salt and Pepper to taste
   • Avocado, sliced
   • Cherry Tomatoes, halved
   • Red Onion, thinly sliced
   • Corn Kernels, grilled or roasted
   • Cotija Cheese, crumbled
   • Lime Wedges
   • Sour Cream or Greek Yogurt

   Instructions

   1. Marinate the Steak: In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. Rub this mixture all over the steak, making sure to coat it evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
   2. Prepare for Cooking: About 30 minutes before cooking, take the steak out of the refrigerator to allow it to come to room temperature.
   3. Cook the Steak: Heat a cast iron skillet over high heat until smoking hot. Add a tablespoon of olive oil. Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer if you prefer it cooked more.
   4. Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes.
   5. Slice the Steak: After the steak has rested, slice it thinly against the grain.
   6. Make the Chimichurri Sauce: In a food processor, combine the fresh parsley, fresh cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, and pepper. Pulse until the herbs are finely chopped and the sauce is well combined.
   7. Taste and Adjust: Taste the Chimichurri sauce and adjust the seasonings as needed.
   8. Let it Sit: For the best flavor, let the Chimichurri sauce sit for at least 30 minutes before serving.
   9. Cook the Rice: Rinse the rice under cold water until the water runs clear.
   10. Combine Ingredients: In a medium saucepan, combine the rinsed rice, water, olive oil, and salt.
   11. Bring to a Boil: Bring the mixture to a boil over high heat.
   12. Simmer: Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
   13. Fluff and Rest: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. After resting, fluff the rice with a fork.
   14. Prepare the Black Beans: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
   15. Add the Beans and Broth: Add the rinsed and drained black beans, chicken broth (or vegetable broth), cumin, and chili powder to the saucepan.
   16. Simmer: Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the beans are heated through and the flavors have melded together.
   17. Mash (Optional): Mash some of the beans with a fork to create a creamier texture.
   18. Season: Season the black beans with salt and pepper to taste.
   19. Assemble the Bowls: Add a generous scoop of rice to the bottom of each bowl.
   20. Add the Beans: Add a scoop of the black beans on top of the rice.
   21. Top with Steak: Arrange the sliced steak over the rice and beans.
   22. Drizzle with Chimichurri: Drizzle generously with the Chimichurri sauce.
   23. Add Toppings: Top with your favorite toppings, such as avocado, cherry tomatoes, red onion, corn, cotija cheese, lime wedges, and sour cream or Greek yogurt.
   24. Serve: Serve immediately and enjoy!

   Notes

   • For best results, marinate the steak for at least 30 minutes, or up to 4 hours.
   • Resting the steak is crucial for a tender and flavorful result.
   • Slice the steak against the grain to ensure it’s easy to chew.
   • Adjust the amount of red pepper flakes in the Chimichurri sauce to your liking.
   • You can use brown rice, quinoa, or any other grain you like instead of white rice.
   • Canned black beans can be substituted with beans cooked from scratch.