Steak Bowl with Avocado and Chimichurri
The Steak Bowl with Avocado and Chimichurri is a deliciously bold dish, offering the perfect balance of savory grilled steak, creamy avocado, and the bright, tangy flavors of chimichurri sauce. Served over a base of rice or greens, it’s an excellent meal full of flavor and nutrition. The chimichurri sauce, a classic Argentinian condiment made with parsley, garlic, vinegar, and oil, adds a fresh, herbaceous kick to the rich, juicy steak. The avocado adds a creamy contrast, while the rice or greens provide fiber and a light base for the bowl.
Ingredients (Serves 2):
- 2 rib-eye or flank steaks
- 1 ripe avocado, sliced
- 1 cup cooked brown rice or mixed greens
- 1 tbsp olive oil
- Salt and pepper to taste
- ¼ cup fresh cilantro or parsley, for garnish
For Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp red pepper flakes
- Salt and pepper to taste
Calories:
Approximately 600-700 calories per serving, depending on the steak size and ingredients used.
Cooking Instructions:
- Season the steak with olive oil, salt, and pepper.
- Grill or pan-sear the steak for 4-6 minutes per side, depending on desired doneness.
- For the chimichurri, mix parsley, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl.
- Slice the steak and avocado.
- Assemble the bowl with rice or greens, topped with steak slices, avocado, and chimichurri sauce.
History:
Chimichurri sauce originated in Argentina and Uruguay, traditionally served with grilled meats, especially steaks. It reflects the rich meat-eating culture of the region, where grilling, or “asado,” is a central culinary tradition. The combination of chimichurri with steak has become an iconic pairing. The dish has since spread globally, with variations incorporating different herbs and spices. This vibrant bowl is a modern take on the traditional steak meal, incorporating healthy fats from avocado and fresh greens for a balanced, satisfying meal.
