Chimichurri Steak Rice Bowl

This Chimichurri Steak Rice Bowl has all the elements of a perfect meal in one bowl. It starts with a bed of rice and healthy, fresh greens and tomatoes. Add juicy grilled steak, then dive into exciting parsley and lime flavors from the Chimichurri Verde. With an extra squeeze of lime juice, this dish is a party in your mouth!

As with all rice bowls, you can easily customize the Chimichurri Steak Rice Bowl recipe, tailoring each bowl for everyone in your crowd. Create your perfect bowl, with exactly what you want! This fun and delicious Chimichurri Steak Rice Bowl is easy to make, nutritious, and gluten-free. Scroll down to see how you can bring this dish to your home!

Ingredients

1 1/2 lbs Skirt steak, top sirloin steak, flat iron steak, or top blade steak
3 cloves Garlic
3 Limes
2 tsp Salt
1 tsp Pepper
2 Tbsp Olive oil
1 head Romaine lettuce
2 cups White rice
1 can Black beans
2 cups Cherry tomatoes
1 cup Chimichurri verde

Chimichurri Verde

1 cup Flat leaf parsley
3 cloves Garlic
2 tsp Dried oregano
1/2 tsp Red pepper flakes
1/2 tsp Salt
1/2 tsp Pepper
1/2 Lime
2 Tbsp Red wine vinegar
3/4 Cup Extra virgin olive oil

Instructions

Begin making the Chimicurri Steak Rice Bowl by marinating the steak. Mince 3 garlic cloves and squeeze the juice from half a lime. Marinate the steak in a container or zip-loc bag with minced garlic, lime juice, salt, pepper, and olive oil. Cover the container with a lid or plastic wrap and refrigerate for at least 3 hours, or overnight.

Once the meat is marinated, you can begin cooking. Cook 2 cups of rice with 2 1/2 cups of water in a saucepan over medium heat. Keep the lid on the saucepan. When the water starts boiling (after about 5 minutes), turn down the heat to low and cook for 20 additional minutes.

While the rice is cooking, preheat the grill to 450°F. Once the grill is preheated, place the marinated steak on the grill and cook to your desired doneness. I like my steak cooked medium, where the outer edges are browned but the center is still pink. If you like your steak medium, cook the steak for 5 minutes on one side, flip, and then cook for 4 minutes on the other side. The internal temperature of medium-cooked steak will be around 140° to 145° F.

After removing the steak from the grill, allow it to rest for 5 minutes before small dicing it.

Prepare other toppings for the rice bowl. Cut cherry tomatoes in half and shred the lettuce. Pour out a can of black beans into a bowl and microwave them for 1 minute.

To top everything off, make the chimichurri verde. Finely chop the parsley and mince the garlic. Add them to a bowl. Also add lime juice and zest, dried oregano, red pepper flakes, salt, pepper, red wine vinegar, and olive oil. Gently stir to mix.

Once the rice is cooked and all the toppings are ready, it is time to assemble the bowl! Over a bowl of rice, add cherry tomatoes, lettuce, black beans, steak, and chimichurri verde. Squeeze lime juice over the rice bowl and enjoy!

If you like this Chimichurri Steak Rice Bowl, you might also like to check out Chimichurri Steak Lettuce Wraps or some other rice bowls:

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5 from 1 vote