Chimichurri Steak Bowl
Chimichurri Steak Bowl loaded with sliced ribeye, avocado, tomatoes, red onion, black beans, spanish rice and lettuce then drizzled with chimichurri.
Servings 4 Servings
Ingredients
Chimichurri Steak Bowl Ingredients:
- 1 pound boneless rib eye steaks about 1 inch thick
- salt and pepper
- 1 15. 25 ounce can black beans, drained
- 1 6.9 ounce box Spanish rice prepared according to package directions
- 1 avocado sliced
- 1 cup halved cherry tomatoes
- 1 - 1 1/2 cups baby lettuce leaves
- 1/2 cup diced red onion
Chimichurri Sauce:
- 3 cloves garlic
- 1 cup lightly packed cilantro stems removed
- 1 cup packed Italian flat leaf parsley stems removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/3 cup white wine vinegar
- 1/2 teaspoon crushed red pepper
- 1/2 cup olive oil
Instructions
- Make the chimichurri sauce first. Place cilantro, parsley, kosher salt, cumin, white wine vinegar and crushed red pepper in a food processor. Turn food processor on, while it is processing slowly add in the olive oil until the mixture emulsifies, about 1 minute. Let set at room temperature until ready to use.
- Sprinkle the steaks liberally with salt and pepper.
- Heat gas grill over to medium-high heat. Cook steaks 3 - 4 minutes per side for medium rare. Transfer to plate and let rest for 10 minutes.
- While steak is resting, heat black beans in a pan over medium heat just until warmed through.
- To assemble the bowls: Working in a circle, spoon rice and beans into the bowl. Place tomatoes, onions, avocado and lettuce in the bowl.
- Slice steak and lay across the bowl. Spoon chimichurri sauce over the top. Serve.
Notes
Enjoy!