Description
Enjoy this flavorful Steak & Chimichurri Veggie Bowl for a satisfying protein-packed dinner. It brings bright, fresh flavors to your table and is simple enough for busy weeknights.
Ingredients
Scale
- 1 lb Steak (e.g., sirloin or flank), cut into bite-sized pieces
- 1 cup Fresh Parsley, packed
- 1/2 cup Fresh Cilantro, packed
- 2 cloves Garlic
- 1/4 cup Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
- 2 cups Mixed Vegetables (broccoli florets, bell peppers, onions)
- 1 tablespoon Olive Oil (for cooking veggies)
- Cooked Quinoa or Brown Rice (for serving base)
Instructions
- Prepare the Chimichurri: Combine parsley, cilantro, garlic, 1/4 cup olive oil, red wine vinegar, oregano, and red pepper flakes in a food processor. Pulse until finely chopped but still textured. Season with salt and pepper. Set aside.
- Season the Steak: Toss the steak pieces with salt and pepper.
- Cook the Steak: Heat a skillet over medium-high heat. Add the steak and cook until browned and done to your liking, about 3-5 minutes. Remove steak from the skillet and set aside.
- Sauté Vegetables: Add 1 tablespoon of olive oil to the same skillet. Add the mixed vegetables. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes.
- Assemble the Bowls: Divide the cooked quinoa or brown rice among serving bowls. Top with the sautéed vegetables and cooked steak.
- Serve: Spoon a generous amount of the fresh chimichurri sauce over the steak and vegetables. Serve immediately.
Notes
- You can prepare the chimichurri sauce up to three days ahead and store it in the refrigerator.
- Feel free to swap the vegetables based on what you have on hand. Zucchini or cherry tomatoes work well.
- For a quicker meal, use pre-cooked rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Searing/Sautéing
- Cuisine: American/Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg