Chimichurri Sirloin Steak Bowls

Name: Chimichurri Sirloin Steak Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 2 pound top sirloin steak (trimmed, 1-inch thick); 2 cup jasmine rice (uncooked); 2 red bell peppers (large, sliced into strips); 1 yellow onion (medium, sliced into strips); 3 tablespoon olive oil (extra virgin); 1 cup fresh parsley (flat-leaf, finely chopped); 4 clove garlic (minced); 3 tablespoon red wine vinegar; 1.5 teaspoon salt; 0.75 teaspoon black pepper (ground); 0.5 teaspoon red pepper flakes (crushed)

Seared sirloin steak slices over fluffy white rice with charred bell peppers and onions, drizzled with a vibrant fresh herb chimichurri sauce.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Latin
Difficulty: Easy
Cost: $7.61/serving

Dietary

High-Protein
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
Low-Sugar

Ingredients

2 pound top sirloin steak (trimmed, 1-inch thick)
2 cup jasmine rice (uncooked)
2 red bell peppers (large, sliced into strips)
1 yellow onion (medium, sliced into strips)
3 tablespoon olive oil (extra virgin)
1 cup fresh parsley (flat-leaf, finely chopped)
4 clove garlic (minced)
3 tablespoon red wine vinegar
1.5 teaspoon salt
0.75 teaspoon black pepper (ground)
0.5 teaspoon red pepper flakes (crushed)

Instructions

Combine dry jasmine rice, 3 1/2 cups of water, and 1/2 teaspoon of the salt in a medium pot. Bring to a boil over high heat, cover with a tight lid, reduce heat to low, and simmer undisturbed for 15 minutes.
In a small bowl, whisk together the finely chopped fresh parsley, minced garlic, red wine vinegar, 2 tablespoons of the olive oil, red pepper flakes, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper to create the chimichurri sauce.
Pat the sirloin steaks dry and season generously with remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon of black pepper. Heat 1/2 tablespoon of the olive oil in a heavy large skillet over medium-high heat until shimmering. Sear steaks for 4 to 5 minutes per side until deeply browned and a meat thermometer reads 135°F for medium-rare or 145°F for medium. Transfer to a cutting board to rest for 5 minutes before slicing thinly across the grain.
In the same hot skillet, add the remaining 1/2 tablespoon of olive oil, sliced bell peppers, and yellow onion. Sauté for 5 minutes over medium-high heat until tender-crisp with charred edges.
Fluff the cooked jasmine rice with a fork. Divide rice among bowls, top with sautéed peppers and onions, arrange sliced sirloin on top, and spoon generous chimichurri sauce over the steak.

Notes

Resting the seared steak for at least 5 minutes before slicing retains all the flavorful juices and ensures tender slices.

Nutrition (per serving)

Calories: 658
Protein: 36.2 g
Carbohydrates: 58.6 g
Fat: 29.8 g
Fiber: 2.4 g
Sodium: 675 mg
Saturated Fat: 9.6 g
Sugar: 4.2 g
Cholesterol: 119 mg