Chimichurri Steak Bowl
Seared steak over rice with bright, garlicky chimichurri that doubles as sauce and marinade. A 25-minute weeknight take on the Argentine classic.
- Total time
- 25 min
- Servings
- 2
- Calories
- 640
- Protein
- 42g
Ingredients
- 1 cup fresh parsley (loosely packed)
- 4 cloves garlic
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 lb beef steak (ribeye or sirloin)
- 1.5 cups cooked white or brown rice
- 1 whole lime
Instructions
- 1
Pulse parsley, garlic, vinegar, and olive oil in a blender until chunky-bright green, ~30 seconds. Reserve half in a bowl for serving.
- 2
Pat steak dry and season generously with salt and pepper on both sides.
- 3
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, ~90 seconds.
- 4
Sear steak 2 minutes per side without moving. Center should feel warm but still springy when pressed.
- 5
Remove steak to a cutting board and let rest 3 minutes, then slice into 1/2-inch strips.
- 6
Divide rice between bowls, top with steak, drizzle with reserved chimichurri, and squeeze lime over everything.
Tools you’ll need
- blender
- 12-inch skillet
- cutting board
- knife
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