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Recipe

Chimichurri Steak Bowls

Prep 20 min · Cook 15 min · easy

Chimichurri steak bowl close-up placeholder
Servings
4

Ingredients

  • 1 1/2 lb flank steak
  • 2 cups cooked rice, cooled
  • 1 bunch flat-leaf parsley, chopped fine
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • salt to taste — more than you think — to taste

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Method

  1. 01

    Whisk parsley, garlic, oil, vinegar and pepper flakes; salt it, rest it 10 minutes. That is the chimichurri — do not blend it.

  2. 02

    Season the steak hard on both sides. Sear in a screaming cast iron pan, 4 minutes a side for medium-rare.

  3. 03

    Rest the steak a full 8 minutes. Slice thin against the grain.

  4. 04

    Build bowls: rice base, steak, spoon the chimichurri over while everything is still warm.

  5. 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.

Cooked on this episode