Chimichurri Steak Bowl with Roasted Veggies

 

Prep Time: 20 minutes
Cook Time: 25 minutes

Servings: 4

Calories per Serving: ~520

Ingredients:

For the Steak 
500g flank steak or sirloin
1 tbsp olive oil 
1 tsp garlic powder 
1 tsp smoked paprika 
Salt & pepper to taste 

For the Roasted Veggies 

1 cup sweet potatoes (cubed) 
1 cup zucchini (sliced) 
1 cup bell peppers (sliced) 
1 red onion (sliced) 
2 tbsp olive oil 
1 tsp dried oregano 
Salt & pepper to taste 
For the Chimichurri Sauce 
1 cup fresh parsley (finely chopped) 
1/4 cup fresh cilantro (optional) 
3 garlic cloves (minced) 
1/2 cup olive oil 
3 tbsp red wine vinegar 
1 tsp red chili flakes (optional for spice) 
Salt & pepper to taste 
For the Bowl Base 
2 cups cooked rice (white, brown, or cauliflower rice)
For Garnish (Optional) 
1 tbsp crumbled feta or cotija cheese 
1 lime (cut into wedges) 

Directions:

Marinate the Steak:

Rub the steak with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it rest at room temperature for 10-15 minutes while preparing the other ingredients.

Roast the Veggies:

Preheat oven to 200°C (400°F). Toss sweet potatoes, zucchini, bell peppers, and red onion with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

Cook the Steak:

Heat a skillet or grill pan over medium-high heat. Sear the steak for 4-5 minutes per side (for medium-rare) or to your desired doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

Make the Chimichurri Sauce:

In a bowl, mix parsley, cilantro, minced garlic, olive oil, red wine vinegar, red chili flakes, salt, and pepper. Adjust seasoning to taste.

Assemble the Bowl:

Divide cooked rice among 4 bowls. Top with roasted veggies and sliced steak. Drizzle generously with chimichurri sauce.

Garnish and Serve:

Garnish with crumbled feta or cotija cheese and serve with lime wedges for extra zest. Enjoy!

Notes:

Swap steak with grilled chicken or tofu for variation.
Add avocado slices  or roasted corn  for extra flavor and texture.
Use quinoa instead of rice for a protein-rich base.