Chimichurri Steak and Rice Bowls
Print PinServings: 6
Total Time: 3 hours 5 minutes
Calories: 566kcal
These steak and rice bowls with chimichurri is the perfect light but filling meal! The carrots, cauliflower, and tomatoes make this a well rounded dish, along with some kick from the chimichurri and spiced steak. Marinating the steak and preparing the chimichurri beforehand makes this a no-stress meal that is perfect for a busy evening.
Ingredients
Steak Marinade
- ¼ cup light* olive oil
- 2 tablespoon fresh lime juice
- 2 teaspoon minced garlic
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon onion powder
- ¾ teaspoon fine sea salt
- 1 ½ lb top sirloin steak
Chimichurri Sauce
- ¼ cup light* olive oil
- 2 tablespoon white wine vinegar
- ½ cup fresh parsley (about ½-1 bunch) finely chopped
- 1 tablespoon minced shallot
- 2 teaspoon minced garlic
- ¾ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Other Ingredients
- 3 large carrots peeled and chopped into thin sticks
- 1 head of cauliflower
- 1 tablespoon light* olive oil
- salt and pepper
- 1 ½ cup white rice
- 1 pint cherry tomatoes halved
Instructions
Steak Marinade
- In an airtight tupperware container, whisk together the olive oil, lime juice, garlic, smoked paprika, red pepper flakes, onion powder, and salt.¼ cup light* olive oil, 2 tablespoon fresh lime juice, 2 teaspoon minced garlic, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes, 1 teaspoon onion powder, ¾ teaspoon fine sea salt
- Slice the steak into thin strips, about ⅛-1/4 inch thick. Add the steak to the the marinade, and mix until all of the steak is coated in marinade. Put the lid on and refrigerate for 2-3 hours.1 ½ lb top sirloin steak
Chimichurri Sauce
- Add all of the ingredients to a bowl, and mix together. Make sure to finely chop the parsley. Cover and refrigerate until ready to serve. Allow the chimichurri an hour or two in the refrigerator before serving so that the oil can absorb the flavor from the spices.¼ cup light* olive oil, 2 tablespoon white wine vinegar, ½ cup fresh parsley (about ½-1 bunch), 1 tablespoon minced shallot, 2 teaspoon minced garlic, ¾ teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes, ¾ teaspoon fine sea salt, ¼ teaspoon ground black pepper
Steak Bowls
- Preheat the oven to 400° F. Peel the carrots and cut them into thin slices (the thinner the better, so that they cook faster in the oven). Chop the cauliflower into small chunks, and place the carrots and cauliflower on a baking sheet. Toss the vegetables with olive oil, salt and pepper. Bake for 25-30 minutes, or until the vegetables are almost completely cooked through.3 large carrots, 1 head of cauliflower, 1 tablespoon light* olive oil, salt and pepper
- While the vegetables are in the oven, make the rice. Cook it according to the packaging instructions in either a rice maker or a sauce pan--I like to add a few tablespoons of butter and some salt as well, but that's optional.1 ½ cup white rice
- Once the vegetables are done cooking, add the sliced cherry tomatoes as well as the steak in a single layer on top of the vegetables. Put them back in the oven for 10-14 minutes, until the steak is cooked through. (Mine is usually done after 10-11 minutes--make sure to check it right at the 10 minute mark. Steak cooks fast!)1 pint cherry tomatoes
- Assemble the bowls, adding first the rice, then the steak and vegetables, and drizzle the chimichurri on top.Enjoy!
Notes
*I prefer to use light olive oil in this recipe, because regular olive oil is too heavy in the chimichurri. Because I am already using it in the chimichurri, I opt to use it in the rest of the recipe as well. If you only have regular olive oil on hand, that's fine--just keep in mind that it will make this dish feel heavier.
Equipment
- large knife
- cutting board
- 2 airtight Tupperware containers
- baking sheet
- sauce pan or rice cooker