Description
Some meals feel like a vacation—this one tastes like Argentina on a Tuesday night. It started with an empty fridge and ended with a roommate demanding I open a restaurant. Skirt steak seared to perfection, vibrant chimichurri, creamy avocado, and rice soaking up every drop? Pure weeknight magic. Whether you’re cooking for one or hosting with flair, this bowl delivers every time.
Ingredients
For the Steak Bowls:
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1 lb skirt steak (or flank)
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Salt and pepper to taste
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2 tbsp olive oil (for searing)
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2 cups cooked white or brown rice
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1 avocado, sliced
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½ cup cherry tomatoes, halved
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¼ red onion, thinly sliced
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1 lime, cut into wedges
For the Chimichurri:
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1 cup fresh parsley (or mix with cilantro)
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3 garlic cloves
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½ tsp red pepper flakes
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2 tbsp red wine vinegar
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½ tsp salt
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¼ tsp black pepper
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½ cup olive oil
Instructions
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Make Chimichurri: In a food processor, pulse parsley, garlic, red pepper, vinegar, salt, and pepper. Slowly stream in olive oil. Let sit 10 minutes to develop flavor.
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Prep the Steak: Pat steak dry, season generously. Heat skillet over high heat with oil. Sear steak 2–3 mins per side for medium-rare. Rest 5 mins, then slice thinly against the grain.
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Build Your Bowl: Start with rice. Add steak slices, avocado, tomatoes, and red onion. Drizzle generously with chimichurri. Finish with lime squeeze.
Notes
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No food processor? Chop chimichurri by hand—it’s more rustic and flavorful.
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Love char? Sear steak in a cast-iron pan or grill it for smoky depth.
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Make ahead: Chimichurri keeps 4–5 days in the fridge—flavors deepen over time!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 530 Per Bowl
- Fat: 34g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g