This Beef and Chimichurri Steak Bowl is a vibrant, nourishing meal that comes together without fuss. Imagine seared steak over cilantro-lime rice with roasted corn, black beans, and avocado, all drizzled with a bold, herby chimichurri sauce. It’s perfect for a special weeknight or casual weekend dinner.
Love Beef and Chimichurri Steak Bowl? So do we! If you're into Savory Combo Recipes or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Beef and Chimichurri Steak Bowl
- Flavor explosion: Savory steak, bright chimichurri, creamy avocado, and sweet corn create perfect harmony.
- Game-changer sauce: Homemade chimichurri is vibrant, fresh, and elevates the entire dish.
- Endlessly customizable: Adapt the bowl with your favorite beans, veggies, or extra heat.
- Balanced & satisfying: A filling mix of protein, healthy fats, and complex carbs keeps you energized.
Ingredients & Tools
For the Steak & Marinade:
- 1 lb flank steak or skirt steak
- 2 tbsp olive oil
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lime juice
- 1/2 tsp red pepper flakes
- Salt to taste
For the Bowl Assembly:
- 1 cup white rice, uncooked
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
Tools: A sharp chef’s knife, a medium mixing bowl, a small mixing bowl, a cast-iron skillet or grill pan, and a small saucepan for the rice.
Notes: Don’t stress if you don’t have flank steak—skirt steak works beautifully here too. The key is using a good quality olive oil for the chimichurri, as its flavor really shines through. And please, use fresh herbs! Dried just won’t give you that incredible, vibrant punch.
Nutrition (per serving)
| Calories: | 650 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 55 g |
| Fiber: | 10 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let your steak come to room temperature. Taking the steak out of the fridge about 20-30 minutes before cooking is a small step with a huge payoff. It ensures the meat cooks more evenly, giving you a perfect sear on the outside without a cold, undercooked center.
- Chop your chimichurri herbs by hand. I know it’s tempting to throw everything in a food processor, but trust me on this. Hand-chopping the parsley and oregano gives the sauce a much better texture—it should be rustic and herby, not a puree.
- Don’t skip resting the steak. I know it’s hard to wait when it smells so good, but letting the steak rest for a few minutes after cooking is non-negotiable. This allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful bite.
- Get your pan screaming hot. For a beautiful, caramelized crust on your steak, you need intense heat. Make sure your skillet is properly preheated before the steak even touches the surface. You should hear a confident sizzle the moment it goes in.
How to Make Beef and Chimichurri Steak Bowl
Step 1: Marinate the Steak. In a medium bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of lime juice, minced garlic, cumin, smoked paprika, and a generous amount of salt and pepper. Place the steak in the bowl and turn it over a few times to coat it evenly in the marinade. Let it sit at room temperature while you prepare the other components—this 20-30 minute window is perfect for infusing flavor without making the texture mushy.
Step 2: Prepare the Chimichurri Sauce. This is where the magic happens. On a large cutting board, finely chop your fresh parsley and oregano. Add them to a small bowl along with the 4 minced garlic cloves. Pour in the 1/3 cup of olive oil, red wine vinegar, and 1 tablespoon of lime juice. Sprinkle in the red pepper flakes and a good pinch of salt. Stir everything together with a fork until well combined. Let the sauce sit at room temperature to allow the flavors to meld while you cook everything else.
Step 3: Cook the Rice and Veggies. Cook your white rice according to package directions. Once it’s done, fluff it with a fork and stir in the chopped cilantro and a squeeze of lime juice. While the rice is cooking, heat a separate pan over medium-high heat. Add the corn kernels (no oil needed if using frozen) and cook for 5-7 minutes, until they get some nice charred spots. In the last minute, toss in the black beans just to warm them through.
Step 4: Cook the Steak to Perfection. Now, for the main event. Heat your cast-iron skillet or grill pan over high heat until it’s seriously hot. A drop of water should sizzle and evaporate instantly. Pat the steak dry with a paper towel to ensure a good sear, then place it in the hot pan. Cook for 4-6 minutes per side for medium-rare, depending on thickness. You’re looking for a dark, crusty exterior. Use tongs to sear the edges for about 30 seconds each.
Step 5: Rest and Slice the Steak. Transfer the cooked steak to a cutting board and let it rest for at least 5-8 minutes. This is a crucial step for juicy meat—do not slice it immediately! After it has rested, slice the steak against the grain into thin, 1/4-inch strips. Slicing against the grain shortens the muscle fibers, making each piece incredibly tender and easy to eat.
Step 6: Assemble Your Bowls. Time to build your masterpiece! Start with a generous base of the cilantro-lime rice. Arrange the sliced steak neatly over one section of the rice. Spoon the warm corn and black bean mixture alongside it. Add a few creamy slices of avocado, then drizzle the entire bowl liberally with that gorgeous green chimichurri sauce. Don’t be shy with it! Finish with an extra lime wedge on the side for squeezing over just before eating.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 4 days.
- Freezer: Freeze cooked steak and rice for up to 3 months; chimichurri and avocado don’t freeze well.
- Reviving: Gently reheat steak and rice; add fresh avocado and chimichurri after warming.
Serving Suggestions
Complementary Dishes
- Simple Heirloom Tomato Salad — The juicy acidity of fresh tomatoes with a light vinaigrette provides a refreshing counterpoint to the rich, savory steak.
- Grilled Asparagus with Lemon Zest — A little char and a hit of citrus from the asparagus complements the herby notes in the chimichurri beautifully.
- Spicy Roasted Sweet Potatoes — Their natural sweetness and a touch of spice from chili powder create a wonderful flavor bridge between the different elements in the bowl.
Drinks
- A crisp, dry Rosé — Its bright berry notes and clean finish cut through the richness of the dish without overpowering the chimichurri.
- Classic Mojito — The mint and lime in a mojito are a fantastic palate cleanser that echoes the fresh, zesty themes of the bowl.
- Mexican Lager with a Lime Wedge — You can’t go wrong with a light, crisp beer. It’s refreshing and effervescent, making it the ultimate casual pairing.
Something Sweet
- Mango Sorbet — This is a fantastic, light way to end the meal. The tropical sweetness of the mango feels like a natural progression from the lime and cilantro in the main course.
- Dulce de Leche Churro Bites — For a truly indulgent finish, these warm, cinnamon-sugar treats with a rich caramel dip are pure comfort.
- Key Lime Pie Bars — The intense, tangy lime flavor is a perfect, bright finale that ties the whole meal together beautifully.
Top Mistakes to Avoid
- Mistake: Slicing the steak with the grain. This is probably the most common error. Slicing with the grain makes the steak chewy and tough, as you’re eating long muscle fibers. Always look for the lines running along the steak and cut perpendicular to them for maximum tenderness.
- Mistake: Using a cold pan for the steak. If your pan isn’t hot enough, the steak will steam and boil in its own juices instead of developing that delicious, caramelized crust we’re after. Wait for the heat—it’s worth it.
- Mistake: Over-blending the chimichurri. As mentioned, a food processor can turn your vibrant sauce into a bitter, muddy paste. The texture from hand-chopping is part of the charm and delivers a much brighter flavor.
- Mistake: Skipping the rest for the steak. I’ve messed this up before too, and you end up with all the flavorful juices on your cutting board instead of in the meat. That 5-8 minute wait is the difference between a good steak and a great one.
Expert Tips
- Tip: Make the chimichurri ahead of time. Honestly, the flavors get even better after sitting for a few hours. You can make it in the morning, let it hang out in the fridge, and just bring it to room temperature before serving. It’s one less thing to do at dinner time.
- Tip: Use leftover chimichurri as a marinade. Don’t let any extra sauce go to waste! It’s phenomenal as a marinade for chicken, shrimp, or even roasted vegetables. It adds an instant burst of flavor to so many things.
- Tip: Get a good sear by not moving the steak. The trick is to place the steak in the hot pan and then leave it alone. Don’t poke it, don’t press it, don’t move it around. Let it develop that beautiful crust for the full 4-6 minutes before you even think about flipping it.
- Tip: Warm your bowls. This is a little pro-hack that makes a big difference, especially if it takes a minute to assemble everything. Pop your serving bowls in a warm oven for a few minutes. A warm bowl keeps the food hot from the first bite to the last.
FAQs
Can I make this recipe with chicken instead of beef?
Absolutely! Chicken is a fantastic substitute. I’d recommend using boneless, skinless chicken thighs for their juiciness, but breasts work too. Pound them to an even thickness for uniform cooking. Marinate them in the same mixture (you might want to add an extra tablespoon of lime juice) and cook until the internal temperature reaches 165°F. The chimichurri pairs wonderfully with the milder flavor of chicken.
How long does the chimichurri sauce last in the fridge?
Stored in an airtight container, your homemade chimichurri will stay vibrant and delicious for up to 3 days. The olive oil might solidify a bit in the cold, so just take it out about 30 minutes before you plan to use it and give it a good stir. The flavor actually deepens over the first 24 hours, making it even better the next day.
My steak is still tough, what did I do wrong?
This usually comes down to two things: the cut of meat or the slicing technique. Flank and skirt steak have more muscle fiber, so they can be chewy if not treated right. First, ensure you marinated it (the acid helps tenderize). Second, and most importantly, double-check that you sliced it thinly and against the grain. This is the single biggest factor in achieving a tender bite.
Can I prepare the components ahead of time for meal prep?
Yes, this bowl is a meal prep superstar! Cook the steak, rice, and corn/bean mix. Let everything cool completely before storing in separate airtight containers in the fridge for up to 4 days. I’d wait to slice the avocado fresh each day. To serve, you can enjoy it cold or gently reheat the steak and rice, then add the cold toppings and chimichurri.
Is there a substitute for red wine vinegar in the chimichurri?
For sure! White wine vinegar or even fresh lemon juice can work in a pinch. The goal is that sharp, acidic tang to balance the oil and herbs. White wine vinegar is the closest in flavor profile, while lemon juice will make it a bit brighter and more citrus-forward, which is also delicious. I’d start with the same quantity and adjust to your taste.
Beef And Chimichurri Steak Bowl
Make a vibrant Beef and Chimichurri Steak Bowl with seared steak, cilantro-lime rice, and fresh toppings. A perfect, balanced meal for any night. Get the recipe now!
Ingredients
For the Steak & Marinade:
-
1 lb flank steak or skirt steak
-
2 tbsp olive oil
-
1 tbsp lime juice
-
2 cloves garlic (minced)
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
Salt and black pepper (to taste)
For the Chimichurri Sauce:
-
1 cup fresh flat-leaf parsley (finely chopped)
-
1/4 cup fresh oregano (finely chopped)
-
4 cloves garlic (minced)
-
1/3 cup olive oil
-
2 tbsp red wine vinegar
-
1 tbsp lime juice
-
1/2 tsp red pepper flakes
-
Salt (to taste)
For the Bowl Assembly:
-
1 cup white rice (uncooked)
-
1 cup corn kernels (fresh or frozen)
-
1 can black beans (15 oz, rinsed and drained)
-
1 large avocado (sliced)
-
1/4 cup fresh cilantro (chopped)
-
2 limes (cut into wedges)
Instructions
-
In a medium bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of lime juice, minced garlic, cumin, smoked paprika, and a generous amount of salt and pepper. Place the steak in the bowl and turn it over a few times to coat it evenly in the marinade. Let it sit at room temperature while you prepare the other components—this 20-30 minute window is perfect for infusing flavor without making the texture mushy.01
-
On a large cutting board, finely chop your fresh parsley and oregano. Add them to a small bowl along with the 4 minced garlic cloves. Pour in the 1/3 cup of olive oil, red wine vinegar, and 1 tablespoon of lime juice. Sprinkle in the red pepper flakes and a good pinch of salt. Stir everything together with a fork until well combined. Let the sauce sit at room temperature to allow the flavors to meld while you cook everything else.02
-
Cook your white rice according to package directions. Once it's done, fluff it with a fork and stir in the chopped cilantro and a squeeze of lime juice. While the rice is cooking, heat a separate pan over medium-high heat. Add the corn kernels (no oil needed if using frozen) and cook for 5-7 minutes, until they get some nice charred spots. In the last minute, toss in the black beans just to warm them through.03
-
Heat your cast-iron skillet or grill pan over high heat until it’s seriously hot. A drop of water should sizzle and evaporate instantly. Pat the steak dry with a paper towel to ensure a good sear, then place it in the hot pan. Cook for 4-6 minutes per side for medium-rare, depending on thickness. You’re looking for a dark, crusty exterior. Use tongs to sear the edges for about 30 seconds each.04
-
Transfer the cooked steak to a cutting board and let it rest for at least 5-8 minutes. This is a crucial step for juicy meat—do not slice it immediately! After it has rested, slice the steak against the grain into thin, 1/4-inch strips. Slicing against the grain shortens the muscle fibers, making each piece incredibly tender and easy to eat.05
-
Start with a generous base of the cilantro-lime rice. Arrange the sliced steak neatly over one section of the rice. Spoon the warm corn and black bean mixture alongside it. Add a few creamy slices of avocado, then drizzle the entire bowl liberally with that gorgeous green chimichurri sauce. Don’t be shy with it! Finish with an extra lime wedge on the side for squeezing over just before eating.06
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