Craving a vibrant, flavorful, and healthy bowl dinner idea? Look no further than this incredible Steak and Chimichurri Rice Bowl. It’s packed with protein and fresh herbs, making it a perfect weeknight meal you’ll want to make again and again.
Key Ingredients & Substitutions:
- Steak: Flank steak or sirloin work best. You can substitute with chicken breast for a different protein.
- Chimichurri: Fresh parsley and cilantro are key. No fresh herbs? A quality store-bought chimichurri can work in a pinch.
- Rice: Brown rice for extra fiber. Quinoa or cauliflower rice are great low-carb alternatives.
- Cherry Tomatoes & Avocado: Add freshness and healthy fats. Feel free to add other veggies like corn or black beans.
Ingredients:
For the Steak:
- 1 lb flank steak or sirloin steak
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chimichurri:
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar (can substitute with apple cider vinegar)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup olive oil
- Salt and black pepper to taste
For the Bowl:
- 2 cups cooked brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- Lime wedges, for serving (optional)
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Total Time: 30-35 minutes
- Servings: 2
- Tools Needed: Mixing bowls, sharp knife, cutting board, cast iron skillet or grill pan.
Step-by-Step Instructions:
1. Prepare the Chimichurri
Combine chopped parsley, cilantro, minced garlic, red wine vinegar, oregano, and red pepper flakes in a small bowl. Slowly whisk in the olive oil until well combined. Season with salt and pepper to your liking and set aside.
2. Season and Cook the Steak
Pat your steak dry with paper towels. Rub both sides with olive oil, then season generously with salt and black pepper. Heat a cast iron skillet or grill pan over medium-high heat until hot.
3. Sear the Steak to Perfection
Place the seasoned steak in the hot pan. Cook for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes.
4. Assemble Your Healthy Bowl Dinner
While the steak rests, divide the cooked brown rice between two bowls. Thinly slice the rested steak against the grain. Arrange the sliced steak, halved cherry tomatoes, and diced avocado over the rice.
5. Drizzle and Serve
Generously spoon the fresh chimichurri over your steak and bowl ingredients. Serve immediately with a lime wedge for an extra burst of freshness.
Variation Ideas:
- Add a handful of grilled corn or black beans for extra flavor and texture.
- Top with a sprinkle of crumbled cotija cheese or a dollop of Greek yogurt.
- Use cauliflower rice for a low-carb alternative in your healthy bowl dinner.
Storage Instructions:
Store leftover steak and rice separately in airtight containers in the refrigerator for up to 3 days. Keep the chimichurri in a separate container for maximum freshness. Reheat the steak and rice gently in the microwave or on the stovetop.
Frequently Asked Questions (FAQ):
Can I make the chimichurri ahead of time?
Yes, you can prepare the chimichurri up to 2 days in advance. Store it in an airtight container in the refrigerator.
What kind of rice is best for this bowl?
Brown rice is recommended for its nutritional benefits, but white rice, quinoa, or even cauliflower rice work well.
How do I know when my steak is cooked to the right temperature?
Use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C). The temperature will rise slightly as it rests.
Can I grill the steak instead of pan-frying?
Absolutely! Grilling the steak will add a wonderful smoky flavor to your healthy bowl dinner.
Are there other vegetables I can add to this bowl?
Certainly! Sautéed bell peppers, onions, or even roasted sweet potatoes would be delicious additions.
Is this recipe suitable for meal prepping?
Yes, you can cook the rice and steak, and make the chimichurri in advance. Assemble your bowls when ready to eat.
