Steak & Chimichurri Grain Bowl
Seared steak served over a grain base with chimichurri sauce and roasted vegetables. Customizable grain, protein, and vegetable slots allow this bowl to span countless variations.
Ingredients
Method
Combine chopped parsley, minced garlic, red wine vinegar, and olive oil in a bowl; season with salt and black pepper to taste. Set aside.
Toss cubed zucchini (or chosen roasted vegetable) with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 15–20 minutes until tender and lightly browned.
While vegetables roast, cook grain according to package directions if not already prepared.
Heat a cast iron skillet over medium-high heat until very hot. Season steak generously with salt and pepper on both sides.
Sear steak 4–5 minutes per side for medium-rare (internal temp 130–135°F). Transfer to a cutting board and rest 5 minutes, then slice against the grain.
Divide cooked grain between two bowls. Top each with roasted vegetables, fresh cherry tomatoes or red onion, and sliced steak.
Drizzle each bowl with chimichurri sauce and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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