Steak Chimichurri Bowls (on a Different Level)
Steak Chimichurri Bowls (on a Different Level)
Ingredients
For the Chimichurri
- 1 cup extra virgin olive oil
- 8 garlic cloves, peeled, whole
- 1 cup fresh cilantro, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 jar Mina Harissa
- 1 lime, juiced
For the Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup white onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, diced (seeds removed for less heat, optional)
- 1/4 teaspoon salt
- 1 lime, juiced
For the Guacamole
- 3 ripe avocados, pitted and scooped
- 1 clove garlic, grated
- 1/4 teaspoon salt
- 1 jalapeño, grated
- 1 lime, juiced
For the Steak and Vegetables
- 1 1/2 pound ribeye steak
- 2 green bell peppers, halved and seeded
- 1 yellow onion, cut into thick rounds
- 1 jalapeño, whole
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon cumin
- 1 packet Sazon Goya
- 4 cups cooked grains, (such as rice or quinoa), for serving
Instructions
- 1
Prepare the Chimichurri: In a small cast-iron skillet, heat 1 cup of extra virgin olive oil over medium heat. Add the 8 whole, peeled garlic cloves and fry until golden brown and aromatic, about 5-7 minutes. Be careful not to burn them.
⏱️ 10 min
- 2
Remove the fried garlic cloves from the oil and mash them in a medium bowl. To the mashed garlic, add the finely chopped fresh cilantro, paprika, red pepper flakes, black pepper, turmeric, and salt. Stir to combine.
⏱️ 5 min
- 3
Add 1/2 jar of Mina Harissa and the juice of 1 lime to the herb and spice mixture. Carefully pour the hot, garlic-infused olive oil from the skillet over the mixture. It will sizzle. Stir everything thoroughly to combine. Set aside.
⏱️ 5 min
- 4
Prepare the Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, finely chopped white onion, chopped fresh cilantro, and diced jalapeño. Add 1/4 teaspoon of salt and the juice of 1 lime. Stir well and set aside.
⏱️ 10 min
- 5
Prepare the Guacamole: In a separate bowl, scoop the flesh from the ripe avocados. Add the grated garlic clove, 1/4 teaspoon of salt, grated jalapeño, and the juice of 1 lime. Mash with a fork until chunky, to your desired consistency. Set aside.
⏱️ 10 min
- 6
Grill the Steak and Vegetables: Preheat your grill to medium-high heat (approximately 400-450°F). Grill the ribeye steak to your desired doneness (for medium-rare, about 4-5 minutes per side). Grill the green bell pepper halves, onion rounds, and whole jalapeño until softened and slightly charred, about 5-8 minutes per side for vegetables.
⏱️ 15 min•🌡️ 425
- 7
Once grilled, remove the steak and vegetables from the grill. On a large cutting board, chop the grilled bell peppers, grilled onion, and grilled jalapeño into small, bite-sized pieces. Slice and then chop the cooked ribeye steak into similar bite-sized pieces.
⏱️ 10 min
- 8
Combine the chopped steak and vegetables on the cutting board. Season with salt, black pepper, cumin, and Sazon Goya. Add 1-2 tablespoons of the prepared chimichurri to the mixture. Toss everything together directly on the board to coat evenly.
⏱️ 5 min
- 9
Assemble the Bowls: For each serving bowl, place a bed of cooked grains (about 1 cup) at the bottom. Spoon a generous portion of the seasoned steak and vegetable mixture over the grains.
⏱️ 5 min
- 10
Top each bowl with a generous portion of fresh pico de gallo. Drizzle more chimichurri over the entire bowl. Finish with a dollop of homemade guacamole. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Chimichurri Bowls (on a Different Level)
Ingredients
For the Chimichurri
- 1 cup extra virgin olive oil
- 8 garlic cloves, peeled, whole
- 1 cup fresh cilantro, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 jar Mina Harissa
- 1 lime, juiced
For the Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup white onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, diced (seeds removed for less heat, optional)
- 1/4 teaspoon salt
- 1 lime, juiced
For the Guacamole
- 3 ripe avocados, pitted and scooped
- 1 clove garlic, grated
- 1/4 teaspoon salt
- 1 jalapeño, grated
- 1 lime, juiced
For the Steak and Vegetables
- 1 1/2 pound ribeye steak
- 2 green bell peppers, halved and seeded
- 1 yellow onion, cut into thick rounds
- 1 jalapeño, whole
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon cumin
- 1 packet Sazon Goya
- 4 cups cooked grains, (such as rice or quinoa), for serving
Instructions
- 1
Prepare the Chimichurri: In a small cast-iron skillet, heat 1 cup of extra virgin olive oil over medium heat. Add the 8 whole, peeled garlic cloves and fry until golden brown and aromatic, about 5-7 minutes. Be careful not to burn them.
⏱️ 10 min - 2
Remove the fried garlic cloves from the oil and mash them in a medium bowl. To the mashed garlic, add the finely chopped fresh cilantro, paprika, red pepper flakes, black pepper, turmeric, and salt. Stir to combine.
⏱️ 5 min - 3
Add 1/2 jar of Mina Harissa and the juice of 1 lime to the herb and spice mixture. Carefully pour the hot, garlic-infused olive oil from the skillet over the mixture. It will sizzle. Stir everything thoroughly to combine. Set aside.
⏱️ 5 min - 4
Prepare the Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, finely chopped white onion, chopped fresh cilantro, and diced jalapeño. Add 1/4 teaspoon of salt and the juice of 1 lime. Stir well and set aside.
⏱️ 10 min - 5
Prepare the Guacamole: In a separate bowl, scoop the flesh from the ripe avocados. Add the grated garlic clove, 1/4 teaspoon of salt, grated jalapeño, and the juice of 1 lime. Mash with a fork until chunky, to your desired consistency. Set aside.
⏱️ 10 min - 6
Grill the Steak and Vegetables: Preheat your grill to medium-high heat (approximately 400-450°F). Grill the ribeye steak to your desired doneness (for medium-rare, about 4-5 minutes per side). Grill the green bell pepper halves, onion rounds, and whole jalapeño until softened and slightly charred, about 5-8 minutes per side for vegetables.
⏱️ 15 min•🌡️ 425 - 7
Once grilled, remove the steak and vegetables from the grill. On a large cutting board, chop the grilled bell peppers, grilled onion, and grilled jalapeño into small, bite-sized pieces. Slice and then chop the cooked ribeye steak into similar bite-sized pieces.
⏱️ 10 min - 8
Combine the chopped steak and vegetables on the cutting board. Season with salt, black pepper, cumin, and Sazon Goya. Add 1-2 tablespoons of the prepared chimichurri to the mixture. Toss everything together directly on the board to coat evenly.
⏱️ 5 min - 9
Assemble the Bowls: For each serving bowl, place a bed of cooked grains (about 1 cup) at the bottom. Spoon a generous portion of the seasoned steak and vegetable mixture over the grains.
⏱️ 5 min - 10
Top each bowl with a generous portion of fresh pico de gallo. Drizzle more chimichurri over the entire bowl. Finish with a dollop of homemade guacamole. Serve immediately.
⏱️ 5 min