Summer Steak Chimichurri Bowl

Ingredients

For the Steak

• 1 1/2 pounds flank steak
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Chimichurri

• 1 cup packed parsley
• 1/4 cup cilantro
• 3 garlic cloves
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt

For the Bowls

• 1 1/2 cups uncooked rice
• 2 cups water
• 2 cups corn kernels, charred
• 1 1/2 cups cherry tomatoes
• 1 avocado, sliced
• 1 can black beans, rinsed and drained
• 1/2 cup quick-pickled red onions

Substitutions

• Basil can replace cilantro in the chimichurri.

Instructions

Step 1: Cook the Rice

Rinse rice, cook with water for 15 minutes over low heat, and rest covered 10 minutes.

Step 2: Make Chimichurri

Finely chop parsley, cilantro, and garlic; stir with oil, vinegar, pepper flakes, and salt.

Step 4: Grill the Steak

Rub steak with oil, salt, and pepper. Grill 4 to 6 minutes per side until at least 145°F.

Step 7: Assemble

Divide rice into bowls; arrange corn, tomatoes, avocado, beans, and pickled onion around it. Center steak and spoon chimichurri over the top.

Slice the Steak Across the Grain

Rest the flank steak before cutting, then look for the long muscle fibers and slice across them rather than in the same direction. Thin cross-grain slices are easier to chew and also take on the chimichurri more evenly. Keep the chimichurri uncooked so its herbs and vinegar stay bright.

How to Store Leftovers

Refrigerate steak and rice within 2 hours for up to 3 days. Keep every topping and chimichurri separate.

Freeze steak, rice, corn, and beans for up to 2 months; do not freeze avocado, tomatoes, or fresh chimichurri.

How to Reheat

Warm steak and rice gently until 165°F for leftovers, keeping steak covered to prevent dryness. Add cold vegetables, avocado, onions, and chimichurri after heating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.