Steak Rice Bowls with Chimichurri
These steak rice bowls with chimichurri are an easy, flavour-packed weeknight dinner that will be ready in less than 30 minutes. The star of the show is the homemade chimichurri, bringing freshness and a little punch to every bite. It's the kind of bowl that makes you actually excited about dinner.
Servings 2 servings
Calories 842kcal
Ingredients
Chimichurri
- ½ cup fresh parsley
- 2-3 cloves garlic
- 1 red chilli or use ½ teaspoon chilli flakes
- 1 teaspoon dried oregano
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Steak Rice Bowls
- ¾ cup white rice uncooked
- 400 g (14oz) steak porterhouse or sirloin
- Salt and pepper to taste
- ⅔ cup corn kernels cooked canned and drained, or fresh (see notes)
- ⅔ cup canned black beans rinsed and drained
- ½ avocado sliced
Instructions
Make the chimichurri
- Finely chop the parsley, garlic, and red chilli, removing the seeds if you prefer less heat. Add to a small bowl along with the dried oregano, olive oil, and red wine vinegar. Season with salt and pepper, then stir well to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
Make the steak rice bowls
- Cook the white rice according to packet instructions. A rice cooker gives great results if you have one.
- Pat the steak dry and season generously on both sides with salt and pepper. Heat a cast iron pan over high heat until very hot, then cook the steak to your liking. For medium rare, look for an internal temperature of 57°C (135°F). A 2–3cm thick steak will take roughly 2–3 minutes per side.
- Transfer the steak to a plate or board and rest for 5 minutes before slicing. This keeps it juicy.
- Add the corn, black beans, and diced avocado to a bowl with a tablespoon of the chimichurri and toss gently to combine.
Assemble the bowls
- Divide the cooked rice between two bowls. Spoon the corn, black bean, and avocado mixture over the top. Slice the rested steak against the grain and lay it over the top.
- Spoon the remaining chimichurri generously over each bowl and serve immediately.
Notes
Roasted corn: Spray corn with a little olive oil and season with salt and pepper. Air fry at 200°C (400°F) for 11–12 minutes until lightly charred.
Steak doneness guide:
- Rare: 52°C (125°F)
- Medium rare: 57°C (135°F)
- Medium: 63°C (145°F)
- Well done: 71°C (160°F)
Nutrition
Calories: 842kcal | Carbohydrates: 50g | Protein: 49g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 122mg | Sodium: 339mg | Potassium: 1284mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1104IU | Vitamin C: 52mg | Calcium: 94mg | Iron: 7mg
