Chimichurri Steak & Rice Bowls

Name: Chimichurri Steak & Rice Bowls
Ingredients: 1 bunch flat leaf parsley, (chopped); 4 cloves garlic, (chopped); 1 cup extra virgin olive oil; 2 tbsp. red wine vinegar; 1/4 tsp. salt, (or more to taste); 1/4 tsp. black pepper; 1/4 tsp. crushed red pepper; 1/4 tsp. dried oregano; 1-1.5 lbs steak, (your choice of cut); Cooked Cajun Country Rice

Tender, juicy steak and fluffy Cajun Country rice are perfectly finished with this garlic and herb-infused Chimichurri sauce.

Course Main Course

Cuisine South American

Ingredients

Chimichurri

1 bunch flat leaf parsley, chopped
4 cloves garlic, chopped
1 cup extra virgin olive oil
2 tbsp. red wine vinegar
1/4 tsp. salt, or more to taste
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 tsp. dried oregano

Bowls

1-1.5 lbs steak, your choice of cut
Cooked Cajun Country Rice

Instructions

Combine chimichurri ingredients in a small mixing bowl and set aside.
Preheat grill. Prep steak by patting dry with paper towels and generously seasoning all sides with salt and pepper. Char both sides of steak, cooking to 130°F for medium-rare. Remove from grill and rest 5 minutes before slicing.
Add cooked rice to your bowl and top with sliced steak and as much chimichurri as you like. Any extra chimichurri can be stored in the refrigerator. Enjoy!