Carne Asada & Chimichurri Rice Bowls

Tender grilled top sirloin topped with tangy, herbaceous chimichurri sauce and served with grilled vegetables and radishes.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

This recipe is super easy and quick while highlighting the beauty of good ingredients, serve over the rice topped with a generous amount of chimichurri. Chimichurri is a traditional South American herb sauce made of parsley, vinegar, red pepper flakes, oil and seasonings. Most of the time chimichurri is served over Asada or grilled steak bringing an herbaceous quality to smokey charred meats. There is really no way to go wrong with chimichurri, and learning how to make it is a skill for life! Enjoy this flavorful bowl any day and any time with your loved ones and a couple of cold ones.

Ingredients

Jasmine rice

Red pepper flakes

Red Wine Vinegar

Zucchini

Radishes

Parsley

Garlic

Top sirloin

Bias slice Cutting or slicing on a diagonal angle

Sear To cook the surface of meat very quickly with intense heat.

Simmer To stew gently below or just at boiling point.

Grill or sauté pan

Food processor or blender (optional)

Medium pot with lid

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove ends from zucchini and discard; then cut in half, stand each half vertically on the cutting board and cut into 1/2" slices. Remove top from radishes and discard; then, thinly slice. Leave parsley leaves and stems whole. Remove steak from package; rinse and pat dry.

Step 2: COOK RICE

Place jasmine rice, 1 1⁄4 cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin caramelizing the onions (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add 1⁄4 cup water, cover and cook for 8-10 min longer.

Step 3: MAKE CHIMICHURRI

Place parsley, garlic, red wine vinegar, red pepper flakes, 3 Tbsp. oil and a pinch of salt and pepper to taste in food processor or blender. Pulse 1-2 min until very smooth and incorporated. You might have to clean the sides and pulse again to incorporate well. Note: If no food processor or blender is available, simply mince parsley and garlic until very fine. Place in a small bowl with red wine vinegar, red pepper flakes, 3 Tbsp. oil and a pinch of salt and pepper and whisk well. Let sauce stand at room temperature until plating. Note: The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 4: GRILL STEAK

Season steak with a pinch of salt and pepper on both sides. Place steak on hot, lightly oiled grill or sauté pan over medium- high heat with 1 tsp. oil. Sear 2-3 min per side until charred and cooked to desired doneness. Remove steak from heat and place on a cutting board to rest. After steak has rested at least 1-2 min, slice against the grain into thin strips. While steak is resting begin grilling the zucchini (Step #5).

Step 5: GRILL ZUCCHINI

Add zucchini pieces to previously used grill or sauté pan and cook 1-2 min per side until zucchini is golden charred and beginning to soften. Remove from heat.

Step 6: PLATE YOUR DISH

Divide rice between two bowls. Top with grilled zucchini on 1/4 of the plate, radishes on the other 1/4 and top remaining space with steak samples. Drizzle with plenty of chimichurri. Enjoy!