Chimichurri Steak Rice Bowl

Step 1

Bring water or beef broth to a boil in a medium saucepan over high heat. Add white rice and stir once, then reduce heat to low, cover, and simmer for 18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

Step 2

While rice cooks, make the chimichurri: roughly chop parsley, cilantro, and garlic cloves. Combine in a food processor with red wine vinegar, 1 tbsp olive oil, red pepper flakes, and cumin. Pulse until you have a vibrant, slightly chunky sauce with visible herb pieces—do not over-blend. Set aside.

Step 3

Pat the steak dry with paper towels and generously season both sides with salt and black pepper at least 10 minutes before cooking. This helps the meat develop a flavorful crust.

Step 4

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Sear the steak for 3-4 minutes per side for medium-rare, depending on thickness, until a deep golden-brown crust forms. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.

Step 5

While steak rests, halve the cherry tomatoes and thinly slice the red onion. Fluff the finished rice with a fork.

Step 6

Divide cooked rice between two bowls. Top each with sliced steak, fresh tomatoes, red onion, and a generous spoonful of chimichurri sauce. Squeeze fresh lime juice over the top and serve the remaining chimichurri on the side for extra flavor.