Shop-Day Chimichurri Steak Bowls

Placeholder recipe copy for the design review. This is the dish from the BarberFit meal-prep post, cooked properly on camera.

Recipe

Serves4

Prep20 min

Cook15 min

Difficultyeasy

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Servings

…

01
Whisk parsley, garlic, oil, vinegar and pepper flakes; salt it, rest it 10 minutes. That is the chimichurri — do not blend it.
02
Season the steak hard on both sides. Sear in a screaming cast iron pan, 4 minutes a side for medium-rare.
03
Rest the steak a full 8 minutes. Slice thin against the grain.
04
Build bowls: rice base, steak, spoon the chimichurri over while everything is still warm.
05
Lid them loose until cool, then seal. They hold 8 hours unrefrigerated in a shop drawer — the vinegar is doing work.

Pro tipCut the steak only after every bowl is lined up — sliced steak dries out twice as fast.

Why this holds up

Real recipe photography and tested quantities land in Phase 4 — this placeholder proves the recipe component end-to-end.