Steak and Rice Bowls with Chimichurri
These steak and rice bowls with chimichurri are fresh & healthy. Loaded with roasted sweet potatoes, avocado, pickled red onions, and a cilantro chimichurri!
Servings: 4 Servings
Calories: 598kcal
Ingredients
- 2 Pounds Steak
- 2 Cups Rice
- 2-4 Sweet Potatoes
- 2 Avocados
- Pickled Red Onions
Cilantro Chimichurri
- ½ Cup Cilantro chopped
- 1 Shallot chopped
- 1 Bell Pepper chopped
- 3 Green Onions chopped
- 1 Teaspoon Salt
- 2 Cloves Garlic
- 1 Tablespoon Olive Oil
Instructions
- Preheat the oven to 425°F. Slice sweet potatoes in half lengthwise, drizzle with olive oil, sprinkle with salt, and place them cut-side down on a parchment-lined baking sheet. Roast for 30 to 35 minutes, until soft and caramelized.
- While the sweet potatoes are roasting, cook the rice according to package directions. Add a pinch of salt and a splash of olive oil to enhance the flavor.
- Finely mince the cilantro, shallot, bell pepper, green onions, and garlic. Combine with salt and olive oil to make the chimichurri. Stir well and let it sit for 15 to 20 minutes so the flavors can meld.
- To make quick-pickled onions, thinly slice a red onion and soak in a mixture of equal parts vinegar and water with a pinch of salt and a splash of maple syrup. Let sit while the rest of the bowl comes together.
- Bring the ribeye steak to room temperature and pat it dry. Season both sides with salt and pepper. Heat a cast iron skillet over high heat until very hot, add a little oil, and sear the steak for about 3 to 4 minutes per side. Let it rest for 5 to 10 minutes before slicing thinly against the grain.
- To assemble, start with a base of rice, then add a roasted sweet potato half, slices of steak, avocado, pickled onions, and a generous drizzle of chimichurri. Finish with flaky salt or fresh herbs if desired and enjoy warm.
