Chimichurri Steak Burrito Bowl
A grain-based bowl with seasoned steak, chimichurri sauce, and swappable proteins, grains, and fresh toppings. Assembled cold or warm, served in a single bowl with customizable components throughout.
Ingredients
Method
Pat steak dry and season both sides generously with salt and black pepper.
Dice red onion, halve cherry tomatoes, chop cilantro, and slice avocado; set aside separately.
Warm the cooked grain and drain/rinse the beans if using canned; warm corn if cold.
Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
Add steak strips in a single layer; cook 3–4 minutes per side for medium-rare, stirring occasionally. Transfer to a plate.
Divide warm grain between 1–2 bowls; top with beans and corn.
Arrange steak strips on top; scatter red onion, cherry tomato, and cilantro around the bowl.
Drizzle ¼ cup chimichurri sauce over the bowl; top with avocado slices if desired.
Squeeze lime wedge over the bowl and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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