Chimichurri Steak & Grain Bowl
Grilled steak with chimichurri sauce served over a grain base and fresh vegetables. Build a warm bowl by selecting your preferred steak cut, grain, and vegetable sides.
Ingredients
Method
Combine parsley, garlic, oregano, and red pepper flakes in a bowl. Add red wine vinegar and stir. Slowly whisk in olive oil until emulsified. Season with salt and pepper. Set chimichurri aside.
Pat steaks dry with paper towels. Season generously on both sides with salt and pepper. Allow to rest at room temperature for 10 minutes.
Toss vegetable slices lightly with olive oil and season with salt and pepper.
Preheat grill or cast-iron skillet to high heat until very hot, 2–3 minutes.
Grill steaks 4–5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and rest 5 minutes.
Grill vegetable slices until lightly charred and tender, about 2–3 minutes per side. Transfer to a plate.
Divide warm grain between two bowls. Slice rested steak against the grain. Top each bowl with steak, grilled vegetables, and fresh diced vegetable.
Spoon 2–3 tablespoons chimichurri over each bowl. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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