This Chimichurri Steak Bowl is packed with juicy grilled steak, fluffy rice, and fresh veggies, all topped with a zesty homemade chimichurri sauce. Itβs bold, colorful, and full of satisfying textures β perfect for lunch, dinner, or a make-ahead meal!
For the Steak:
1 1/2 lbs flank steak or skirt steak
2 tbsp olive oil
Juice of 1 lime
2 garlic cloves, minced
1 tsp ground cumin
Salt and black pepper to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro (optional)
3 garlic cloves, minced
2 tbsp red wine vinegar
1/2 cup olive oil
1/2 tsp red pepper flakes (adjust to taste)
Salt and pepper to taste
For the Bowl:
2 cups cooked rice (white, brown, or cauliflower rice)
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 red onion, thinly sliced
1/4 cup crumbled queso fresco or feta (optional)
Lime wedges, for serving
In a shallow dish or zip-top bag, combine olive oil, lime juice, garlic, cumin, salt, and pepper. Add steak and marinate for at least 30 minutes (or up to 4 hours).
While steak marinates, make the chimichurri: mix parsley, cilantro (if using), garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl. Season with salt and pepper to taste. Set aside.
Heat a grill or grill pan over medium-high heat. Grill steak for 4β5 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
To assemble the bowls: divide rice between bowls, then top with steak slices, tomatoes, avocado, red onion, and cheese if using.
Drizzle generously with chimichurri and serve with lime wedges.
Great for meal prep! Store ingredients separately and assemble when ready to eat.
Swap rice for quinoa or greens to lighten it up.
Leftover chimichurri makes a great marinade or dipping sauce.
Find it online: https://ukfinda.com/chimichurri-steak-bowl/