Description
A vibrant and flavorful Steak Rice Bowl featuring tender grilled flank steak topped with a zesty and fresh Argentinian-inspired chimichurri sauce. This easy-to-make dish balances protein-rich steak with wholesome rice, fresh vegetables, and optional creamy feta cheese for a wholesome, gluten-free meal perfect for weeknight dinners.
Ingredients
Scale
For the Steak and Bowl
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh cilantro for garnish
For the Chimichurri Sauce
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro (optional)
- 3 garlic cloves
- 1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rice: Prepare the rice according to package instructions until tender and fluffy. Set it aside to keep warm while you prepare the steak and sauce.
- Make the chimichurri sauce: In a blender or food processor, combine fresh parsley, optional cilantro, garlic cloves, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Pulse until ingredients are finely chopped but the sauce still retains a bit of texture. Transfer to a bowl and set aside.
- Prepare the steak: Pat the flank steak dry with paper towels. Rub both sides evenly with olive oil, kosher salt, and black pepper to season.
- Cook the steak: Heat a grill or skillet over medium-high heat. Place the steak on the hot surface and cook for 3 to 4 minutes per side for medium-rare, adjusting for your preferred doneness.
- Rest and slice the steak: Remove steak from heat and let it rest on a cutting board for 5 minutes to allow juices to redistribute. Then, slice the steak thinly against the grain to ensure tenderness.
- Assemble the bowls: Divide cooked rice evenly among four serving bowls. Top each with sliced steak, halved cherry tomatoes, sliced avocado, thinly sliced red onion, and crumbled feta cheese if using.
- Finish and garnish: Drizzle a generous amount of chimichurri sauce over each bowl. Garnish with fresh cilantro leaves for a bright, herbal touch. Serve immediately while warm.
Notes
- Flank or skirt steak works best for this recipe, but sirloin or ribeye can be substituted if preferred.
- Chimichurri sauce can be prepared up to 3 days in advance and stored in the refrigerator to deepen the flavors.
- For added nutrition, consider including roasted vegetables or black beans in the bowls.
- If you prefer a milder sauce, reduce or omit the red pepper flakes from the chimichurri.
- Leftovers can be stored in airtight containers in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
