Drinks

Chimichurri Steak Bowl

I have been LOVING making these bowl recipes lately! They’re the perfect way to sneak in a ton of veggies and they’re always packed with tons of delicious flavaaa. This Chimichurri Steak Bowl has to be the most flavor packed of them all though. When I tell you that this recipe will change you as a human being, I am not lying. I got the inspo from my absolute favorite spot in San Diego, Nectarine Grove!

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Chimichurri Steak Bowl

AUTHOR: bybodyadm

Chimichurri Steak Bowls

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Ingredients

Chimichurri Sauce:

1/2 cup cilantro minced
1/4 cup flat leaf parsley minced
2 cloves garlic minced
1/3 jalapeño minced
2 tbsp red wine vinegar
1/3 cup olive oil
Kosher salt & pepper

Flank Steak:

1-1.5 lbs flank steak
Kosher salt & pepper
Avocado oil

For the bowl:

Spinach
Brown rice
Sautéd onions
Sautéd zucchini
Roasted sweet potatoes
Goat cheese
Crushed plantain chips

Instructions

Combine all ingredients (make sure everything is finely minced!).
For the steak, season generously with kosher salt and pepper bring to room temperature. Heat a cast iron skillet over medium heat and add a drizzle of avocado oil. Depending on the thickness of the steak and how you like it cooked, let it cook for about 7-10 minutes each side. Let rest then cut into bit sized pieces. If it’s too raw, cut it up and add back into the pan to crisp it up!
Arrange your bowls! Add spinach, brown rice, onions, zucchini, potatoes, steak, Chimichurri, goat cheese and chips.

Notes

You can use black beans to replace the steak for a vegetarian version!

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