Creamy Chimichurri Steak Bowls with Charred Veggies and Garlic Rice

Bright, tangy and herbaceous chimichurri is the star of this steak bowl. The sauce-made with cilantro, garlic, lime, cumin and chili-lifts every bite with punchy flavor. Here, it’s drizzled over seared steak and served alongside charred bell pepper and tomato on a bed of garlic rice.

Everything comes together in one bowl for a harmonious, satisfying meal. The creamy chimichurri balances the smoky char of the vegetables and the richness of the steak, while the garlic rice ties it all together. It’s a bowl you won’t want to put down.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the chimichurri: Finely chop the cilantro, chili pepper (remove seeds for less heat) and half the red onion. Mince the garlic clove. In a bowl, combine the chopped herbs, garlic, juice of the lime, cumin and a pinch of salt and pepper. Stir in the sour cream and 1 tablespoon olive oil. Set aside.
3. Char the vegetables: Cut the bell pepper into strips and the tomato into wedges. Thinly slice the remaining red onion. Heat 1 tablespoon cooking oil in a large skillet over high heat. Add the bell pepper, tomato and sliced onion. Cook without stirring for 2-3 minutes until charred. Season with salt and pepper, then transfer to a plate.
4. Cook the steak: In the same skillet, add the diced steak in a single layer. Cook over high heat for 2-3 minutes per side for medium-rare or to your liking. Season with salt and pepper. Remove from skillet and let rest for 2 minutes.
5. Finish the rice: Stir 1 tablespoon butter into the cooked rice until melted. Season with salt to taste.
6. Assemble the bowls: Divide the garlic rice between bowls. Top with charred vegetables and steak. Drizzle generously with the creamy chimichurri. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender cut like sirloin or ribeye works well. Just dice it into bite-sized pieces before cooking.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut cream can be used for a similar creamy texture.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently to avoid overcooking.