Succulent Argentinian Steak and Chimichurri Rice Bowl With Roasted Vegetables – A Mouthwatering Sensory Adventure

Allergens

Soy, Gluten (if using soy sauce)

Ingredients

• 1.5 pounds grass
• fed ribeye steak
• 2 cups uncooked jasmine rice
• 4 cups water
• Salt, to taste
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 cups cherry tomatoes, halved
• 2 zucchini, sliced into 1/4 inch thick rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 cup arugula, washed
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and extra virgin olive oil to create the chimichurri sauce. Set aside.
2. Cook jasmine rice according to package instructions, adding salt to taste. Set aside.
3. Preheat oven to 425°F (218°C). Toss cherry tomatoes, zucchini, red bell pepper, and yellow bell pepper with a drizzle of olive oil, salt, and pepper. Spread vegetables on a parchment lined baking sheet and roast for 20 minutes or until tender and slightly charred.
4. Season steak with salt and pepper to taste. In a preheated cast iron skillet over medium high heat, sear steak for 3 4 minutes per side, depending on thickness. Transfer skillet to oven and continue cooking for an additional 5 6 minutes for medium rare or until desired doneness is reached. Allow the steak to rest for at least 10 minutes before slicing.
5. Assemble rice bowls by dividing cooked jasmine rice among 4 bowls, topping each with sliced steak, roasted vegetables, and a generous dollop of chimichurri sauce. Garnish with arugula for added freshness.

Chef’s Insight

Allow the steak to rest after cooking to ensure a juicy and tender result. - Experiment with different rice varieties, such as brown or black rice, to add unique textures and flavors to your dish.

Notes

This recipe can be made in advance and reheated as needed. - Pair with a full-bodied red wine, such as Malbec, for an enhanced dining experience.