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Chimichurri Steak & Rice Bowls

Chimichurri Steak & Cajun Country Rice Bowls

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



  • 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


  • 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!