Description
A vibrant and flavorful dish featuring grilled flank steak marinated in chimichurri sauce, served over rice or quinoa with fresh vegetables.
Ingredients
Scale
- 1 lb flank steak
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1 cup cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup corn (optional)
- 1/2 cup black beans (optional)
Instructions
- Preheat your grill or skillet over medium-high heat. Season the flank steak generously with salt and pepper.
- Grill the steak for about 4-5 minutes on each side for medium-rare. Once cooked to your liking, remove it from the heat and let it rest.
- While the steak is resting, in a mixing bowl, whisk together the parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper. This will be your flavorful chimichurri sauce.
- Slice the steak against the grain and toss the slices with some chimichurri sauce to coat them well.
- To assemble the bowls, start with a base of cooked rice or quinoa. Top with sliced steak, halved cherry tomatoes, sliced avocado, corn, and black beans. Drizzle with extra chimichurri sauce before serving for that added burst of flavor.
Notes
Serve alongside crusty bread or a fresh side salad for a complete meal. Adjust chimichurri sauce to your taste while mixing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg