Steak & Chimichurri Rice Bowl

• Beef Sirloin(600 g)
• Steamed Rice(280 g)
• Flat Leaf Parsley(25 g)
• Coriander(15 g)
• Garlic(3 cloves)
• Red Onion(½)
• Olive oil(6 tbsp)
• Vinegar(2 tbsp)
• Lime(2)
• Chili flakes(½ tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Tomato(2)
• Avocado(1)

Method

1. 1

   Rinse {White rice}. Finely chop {Fresh parsley}, {Fresh cilantro}, {Garlic}, and {Red Onion}. In a bowl, mix the chopped herbs and aromatics with {Olive oil}, {Vinegar}, juice of {Lime}, {Chili flakes}, {Oregano}, {Salt}, and {Black pepper} to make a loose chimichurri.

   ~10 min

2. 2

   Add the rinsed {White rice} to a saucepan with 560ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~14 min

3. 3

   Season {Beef steak} all over with the remaining {Salt} and {Black pepper}. Dice {Tomato}, slice {Avocado}, and cut the remaining {Lime} into wedges.

   ~6 min

4. 4

   Heat a large frying pan over medium-high heat. Cook the {Beef steak} with a little of the {Olive oil} from the chimichurri until browned outside and cooked to your liking, about 3–4 minutes per side for medium-rare. Rest on a board.

   ~8 min

5. 5

   Rest the {Beef steak} for 5 minutes. Fluff the cooked {White rice} and toss with half the chimichurri so the grains turn glossy and green-flecked.

   ~5 min

6. 6

   Slice the rested {Beef steak}. Divide the chimichurri rice between bowls, top with steak, {Tomato}, and {Avocado}, then spoon over the remaining chimichurri and serve with {Lime} wedges.

   ~3 min