Quick & satisfying – ready in just 20 minutes

Fresh, bold flavor from classic chimichurri sauce

Customizable bowl with endless add-ins

Perfect steak every time with a fast, high-heat sear

Meal-prep friendly components

Instructions

Step 1: Make the chimichurri
Finely chop the parsley and garlic.
Add to a bowl with red wine vinegar, olive oil, red pepper flakes, and salt.
Stir well and set aside to let the flavors develop while you cook the steak.

Step 2: Season the steak
Pat the steak strips dry with a paper towel — this helps achieve a proper sear.
Season generously with salt and black pepper on both sides.

Step 3: Sear the steak
Heat oil in a skillet over high heat until it shimmers.
Add the steak strips in a single layer and cook for 1–2 minutes per side, just until browned and cooked to your preferred doneness.
Avoid overcrowding the pan to keep the steak juicy.

Step 4: Rest the meat
Transfer steak to a plate and let it rest for 2 minutes.
Slice further if needed to ensure tender bites.

Step 5: Assemble the bowls
Divide warm rice between two bowls.
Top with the steak and drizzle generously with chimichurri sauce.

Serve immediately.

Tips for Best Results
High heat is key for steak — preheat your pan well.

Don’t overcook; steak continues to cook slightly while resting.

Taste chimichurri before serving and adjust salt or vinegar as needed.

Storage & Make-Ahead Tips
Steak: Best enjoyed fresh, but leftovers keep up to 3 days refrigerated.

Chimichurri: Stores well in the fridge for up to 1 week and is excellent on eggs, chicken, or roasted vegetables.

Rice: Can be made ahead and reheated for quick assembly.

Easy Variations
Add grilled zucchini, onions, or bell peppers

Swap rice for quinoa, mashed potatoes, or cauliflower rice

Add oregano, cilantro, or lemon zest to the chimichurri

Serve with a fried egg for a hearty lunch bowl