Chimichurri is a delicious and simple sauce that comes from Argentina. Its full of parsley and oregano and is always served on meat, but tastes great on vegetables too. Make extra sauce to pour over other meats or vegetables.
Steak Chimichurri Bowl
Prep time: 30 minutes Cook time: 30 minutes
Ingredients:
- 12oz-1 lb. skirt steak
- 1/2 cup orange or pineapple juice (marinade)
- 2 teaspoons soy sauce (marinade)
- 2 garlic cloves, smashed (marinade)
- 1/2 cauliflower, broken into florets
- 2 cups spinach
- 1 cup mushrooms
- 1 avocado
- 1-2 cups brown rice, cooked*
Chimichurri:
- 2 green onions, finely chopped
- 1-2 teaspoons red pepper flakes (optional)
- 3–4 garlic cloves, thinly sliced or finely chopped
- ½ cup red wine vinegar
- 1 tsp. kosher salt, plus more
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- 2 Tbsp. finely chopped oregano
- ¾ cup extra-virgin olive oil
Directions:
1. Preheat the oven to 425 F. Place the meat in a glass dish and add the orange juice, garlic cloves, and soy sauce. Stir to combine. Let meat sit and marinate 15-30 minutes. Meanwhile, make the chimichurri by combining all the ingredients in a blender, or chopping by hand. Set aside.
2. On a baking tray, mix the cauliflower with 1 teaspoon olive oil and a 1/2 teaspoon salt. Roast for 25-30 minutes, or until slightly brown. Turn over once during cooking.
3. In a frying pan, fry the mushrooms until lightly browned in 1 teaspoon oil, 10 minutes or so. Then, saute the spinach until wilted. Add a teaspoon minced garlic at the beginning of cooking if you like. Set aside.
4. Cook the steak in the same frying pan. First, dry the steak and the pan REALLY well. Then, put a teaspoon or two of oil in the hot pan. Let the steak fry for a couple minutes until brown, then turn. When firm to touch, remove steak and keep warm on a plate covered with foil.
5. When vegetables are ready, plate the bowl with a scoop of brown rice, then add your veggies. Top with steak, sliced avocado, cherry tomatoes, and drizzle of chimichurri. Enjoy!
