Let me introduce you to a recipe at its peak freshness – my Grain Goddess Chimichurri Steak Bowl! This is a grain bowl even the Greek goddess Demeter would be proud of. I must say, this recipe inspired by the Argentinian condiment, chimichurri, has stolen my heart, and it’s about to do the same to yours. Get ready for a mouthwatering fusion of flavors and wholesome goodness that’ll have you dreaming of summer all year long.
Picture this: succulent slices of steak cooked to perfection, resting atop a bed of nutty, perfectly cooked rice and quinoa (or your favorite ancient grain blend) – it’s a match made in culinary heaven! But I’m not stopping there, oh no! This bowl of bliss is generously adorned with creamy avocado slices, juicy cherry tomatoes, tantalizingly tangy red onion slivers, and a pop of sweetness from perfectly cooked corn kernels. Oh, and let’s not forget the authentic Chimichurri Sauce that takes the entire experience to a whole new level of delight. I didn’t have feta when I made this (a crime, truly), but it would be the perfect addition to round it all out.
Now, I must let you in on a little secret. As divine as this bowl tastes, it’s also a health-conscious choice that’s just perfect for those summer months where your garden is overflowing! The steak provides a lean source of protein to fuel your adventures, while the grains offer a hearty dose of fiber and wholesome carbs. The vegetables bring a rainbow of nutrients to the party, keeping you refreshed and vibrant all day long. And the best part? That zesty, herbaceous chimichurri sauce adds a punch of flavor without adding unnecessary weight to the dish.
As the sun shines brightly and the temperatures soar, the Grain Goddess Chimichurri Steak Bowl is here to keep you nourished, energized, and satisfied with delicious whole foods. Whether you’re serving it up for a delightful family dinner, showing off your culinary skills to friends at a summer barbecue, or simply treating yourself to a fresh and hearty meal, this bowl is a must-have for every flavor lover.
Let’s awaken your inner Grain Goddess with this Chimichurri Steak Bowl! It’s time to indulge in a culinary masterpiece that’s as wholesome as it is delicious – a dish that captures the essence of summer’s bounty and brings it all together in a single, delightful bowl. Get ready to savor every glorious bite, and let the flavors of the season dance on your taste buds. Cheers to a summer filled with fresh and fantastic eats!
notes:
Storage:
- Leftovers: Store any leftover cooked steak and grain bowl components separately in airtight containers in the refrigerator. The steak can be kept for up to 3-4 days, while the grain and vegetables will remain fresh for up to 2-3 days.
- Chimichurri Sauce: Store any unused chimichurri sauce in a sealed container in the refrigerator for up to a week. Before using it again, let it come to room temperature and stir well.
Reheating:
- Steak: To reheat the steak, place the slices in a microwave-safe dish with a splash of water or broth to retain moisture. Heat on medium power for short intervals, checking and stirring in between until it reaches the desired warmth.
- Grains and Vegetables: For reheating the grain and vegetable components, a quick sauté in a skillet with a drizzle of olive oil or a splash of water over medium heat will bring back their delicious flavors.
Customizations:
- Grains: Feel free to use your favorite grain blend, such as brown rice, farro, or couscous, in place of the suggested rice and quinoa blend.
- Vegetables: Experiment with different vegetables based on your preferences or seasonal availability. Roasted bell peppers, zucchini, or asparagus would be delightful additions.
- Protein Swap: If you prefer an alternative to steak, grilled chicken, shrimp, or portobello mushrooms make great substitutes.
Servings:
- The recipe makes approximately 4 servings, but you can adjust the quantities to suit your needs.
- To serve a larger crowd, double or triple the recipe accordingly and set up a DIY grain bowl station with various toppings and condiments.
full recipe:
Have you ever seen something so beautiful? I may shed a tear. No, not because of the onions. Let’s get cooking!
Grain Goddess Chimichurri Steak Bowl
Ingredients
- 1 lb 450g steak of your choice (e.g., sirloin, flank, or skirt steak)
- 1 cup cooked rice and quinoa blend or ancient grain blend
- 1 ripe avocado sliced
- 1 cup cherry tomatoes halved
- 1/2 small red onion thinly sliced
- 1 cup cooked corn kernels fresh, frozen, or canned
- Feta cheese for topping optional
- Fresh cilantro or parsley for garnish
- Lime wedges for serving (optional)
Chimichurri Sauce:
- 1 cup fresh parsley leaves packed
- 1/4 cup fresh oregano leaves packed
- 3 garlic cloves
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
Instructions
- Prepare the Chimichurri Sauce: In a food processor or blender, combine the parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Pulse until the herbs are finely chopped. Gradually add the olive oil while blending until the sauce is well combined. Taste and adjust seasoning as needed. Set aside.
- Cook the Steak: Preheat a grill or stovetop pan over medium-high heat. Season the steak with salt and pepper. Grill or pan-sear the steak to your desired doneness, usually about 4-5 minutes per side for medium-rare, depending on the thickness of the steak. Once cooked, let the steak rest for a few minutes before slicing it thinly against the grain.
- Assemble the Grain Bowl: In serving bowls, layer the cooked rice and quinoa blend or ancient grain blend at the bottom. Arrange the sliced steak, avocado, halved cherry tomatoes, red onion slices, and cooked corn kernels on top.
- Drizzle with Chimichurri: Generously drizzle the chimichurri sauce over the ingredients in the grain bowl. Reserve some for serving on the side if desired.
- Garnish and Serve: Garnish the grain bowl with fresh cilantro, oregano, or parsley leaves. Optionally, serve with lime wedges on the side for an extra zing. Enjoy this delightful Steak Chimichurri Grain Bowl while the flavors meld perfectly together!
Notes
Chimichurri Sauce: Store any unused chimichurri sauce in a sealed container in the refrigerator for up to a week. Before using it again, let it come to room temperature and stir well. Reheating: Steak: To reheat the steak, place the slices in a microwave-safe dish with a splash of water or broth to retain moisture. Heat on medium power for short intervals, checking and stirring in between until it reaches the desired warmth.
Grains and Vegetables: For reheating the grain and vegetable components, a quick sauté in a skillet with a drizzle of olive oil or a splash of water over medium heat will bring back their delicious flavors.
Customizations: Grains: Feel free to use your favorite grain blend, such as brown rice, farro, or couscous, in place of the suggested rice and quinoa blend.
Vegetables: Experiment with different vegetables based on your preferences or seasonal availability. Roasted bell peppers, zucchini, or asparagus would be delightful additions.
Protein Swap: If you prefer an alternative to steak, grilled chicken, shrimp, or portobello mushrooms make great substitutes. Servings: The recipe makes approximately 4 servings, but you can adjust the quantities to suit your needs.
To serve a larger crowd, double or triple the recipe accordingly and set up a DIY grain bowl station with various toppings and condiments.
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below!
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