Drink Recipes
Argentinian Chimichurri Steak Rice Bow
- Cook: 10 Minutes
- Prep: 10 Minutes
- Total: 20 Minutes
- Servings: 2
Direction
1. Make chimichurri
Finely chop parsley and garlic.
Mix with vinegar, olive oil, red pepper, and salt.
Set aside to let flavors develop.
2. Season steak
Pat steak dry for a better sear.
Season with salt and pepper.
3. Sear steak
Heat oil in a skillet over high heat.
Add steak strips and cook 1–2 minutes per side (quick sear).
Do not overcook — keep it juicy.
4. Rest the meat
Let steak sit for 2 minutes, then slice if needed.
5. Assemble bowls
Add warm rice → place steak on top → drizzle chimichurri generously.
Notes / Tips
Add vegetables: grilled zucchini, onions, peppers
Rice swap: quinoa, mashed potatoes, cauliflower rice
Chimichurri variations: add oregano, cilantro, or lemon zest
Leftover chimichurri lasts 1 week in fridge (amazing on eggs)
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Ingredients
- 10 fresh mint leaves
- ½ medium lime, cut into 3 wedges, divided
- 2 tablespoons white sugar, or to taste
- 1 cup ice cubes, or as needed
- 1 ½ fluid ounces white rum
- ½ cup club soda, or as needed
Steak:
¾ lb steak strips (sirloin, flank, or ribeye)
Salt + pepper
1 tbsp oil
Chimichurri Sauce:
¼ cup parsley
1 garlic clove
1 tbsp red wine vinegar
2 tbsp olive oil
Pinch red pepper flakes
Pinch salt
Base:
2 cups cooked rice
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