Welcome to a delicious journey of flavors with these Grilled Beef Rice Bowls with Cilantro Chimichurri. In this recipe, succulent flank steak is marinated to perfection, grilled, and served over a bed of fluffy rice, making for a satisfying meal that’s both hearty and refreshing. Topped with a vibrant cilantro chimichurri, this dish is perfect for a weeknight dinner or a weekend gathering with friends and family. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and guaranteed to impress. Let’s dive into the wonderful world of flavors and learn how to prepare this delightful dish!
Why You’ll Love This Recipe
This recipe for Grilled Beef Rice Bowls with Cilantro Chimichurri is a culinary delight that brings together various textures and flavors, making it a favorite for many. Here are some reasons why you’ll love making this dish:
- Quick and Easy: With straightforward steps, you can whip up this meal in under an hour, making it perfect for busy weeknights.
- Flavor Explosion: The marinated flank steak combined with the zesty cilantro chimichurri creates an explosion of flavors that will tantalize your taste buds.
- Healthy Ingredients: Packed with protein and fresh vegetables, this dish is not only delicious but also nutritious.
- Customizable: Feel free to add your favorite toppings or substitute ingredients based on your preference. This recipe is versatile and can cater to all tastes.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
Why You Should Try This Recipe
Have you ever craved a meal that is both satisfying and refreshing? The Grilled Beef Rice Bowls with Cilantro Chimichurri are the answer. Here are a few compelling reasons to try this recipe:
- Impressive Presentation: The vibrant colors from the fresh ingredients make these rice bowls not only delicious but visually appealing as well.
- Special Occasions: Whether it’s a family gathering or a casual get-together with friends, these bowls will impress your guests.
- Balanced Meal: With a good balance of protein, carbs, and healthy fats, this dish provides a complete meal that satisfies hunger without weighing you down.
- Great for Grilling Season: Take advantage of the grilling season and enjoy the smoky flavors of the grilled beef paired with the freshness of the chimichurri.
Ingredients and Necessary Utensils
Ingredients
To make Grilled Beef Rice Bowls with Cilantro Chimichurri, gather the following ingredients:
For the Grilled Beef:
- 1 lb flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Cilantro Chimichurri:
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
For the Rice Bowls:
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup corn (canned or frozen)
- Lime wedges for serving
Necessary Utensils
To ensure your cooking experience is smooth, here are some recommended tools:
- Grill or grill pan
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring spoons
- Serving bowls
Having these utensils on hand will make the preparation of your Grilled Beef Rice Bowls with Cilantro Chimichurri simple and enjoyable.
Detailed Recipe Steps
Follow these detailed steps to create your Grilled Beef Rice Bowls with Cilantro Chimichurri:
Step 1: Marinate the Beef
- In a small bowl, mix together 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and salt and pepper to taste.
- Rub this flavorful marinade all over the 1 lb flank steak and let it sit for at least 30 minutes at room temperature. For a deeper flavor, refrigerate for up to 4 hours.
Step 2: Prepare the Chimichurri
- In a mixing bowl, combine 1 cup of chopped cilantro, 1/2 cup of chopped parsley, 2 cloves of minced garlic, and 1/2 teaspoon of red pepper flakes (if using).
- Gradually whisk in 1/4 cup of red wine vinegar followed by 1/2 cup of olive oil until well combined. Season with salt and pepper to taste. Set aside to let the flavors meld.
Step 3: Grill the Beef
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade and grill for about 5-7 minutes per side for medium-rare, or until it reaches your desired doneness.
- Once cooked, let the steak rest for 5 minutes before slicing it thinly against the grain. This helps to keep the meat tender.
Step 4: Assemble the Rice Bowls
- In each serving bowl, add a portion of 2 cups of cooked rice as the base.
- Top with the sliced grilled beef, 1 cup of halved cherry tomatoes, 1 cup of corn, and 1 sliced avocado.
- Drizzle with the prepared cilantro chimichurri and serve with fresh lime wedges for an extra zing.
FAQs
Can I use another cut of beef for this recipe?
Yes, you can use other cuts like sirloin or ribeye, but cooking times may vary. Make sure to adjust according to the thickness of the meat.
Can I make the chimichurri ahead of time?
Absolutely! You can prepare the chimichurri a day in advance. Just store it in the refrigerator in an airtight container to preserve the flavors.
Is this dish suitable for meal prep?
Yes, these rice bowls are perfect for meal prep. The components can be stored separately in the fridge and assembled when ready to eat.
What can I substitute for the rice?
You can substitute the rice with quinoa, cauliflower rice, or even a mix of greens for a lower-carb option.
Conclusion
In just a few simple steps, you can create a fantastic meal that is not only flavorful but also visually appealing. These Grilled Beef Rice Bowls with Cilantro Chimichurri will surely become a staple in your kitchen. Don’t hesitate to share your experience in the comments below or share this recipe with your friends and family. Happy cooking!
For some delicious inspiration, check out this Pinterest board for more amazing recipes.
For more mouthwatering recipes, feel free to explore these links:
- Spicy Honey Garlic Shrimp Skewers
- Teriyaki Salmon Nuggets
- Korean BBQ Beef Tips
- Garlic Butter Chicken Strips
- Crispy Honey Garlic Chicken Wings
Grilled Beef Rice Bowls with Cilantro Chimichurri
Equipment
- Grill
- Mixing Bowl
Ingredients
Main Ingredients
- 1 lb Flank steak
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- to taste Salt and pepper
- 1 cup Fresh cilantro, chopped
- 1/2 cup Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1/2 teaspoon Red pepper flakes (optional)
- 1/4 cup Red wine vinegar
- 1/2 cup Olive oil
- 2 cups Cooked white or brown rice
- 1 cup Cherry tomatoes, halved
- 1 Avocado, sliced
- 1 cup Corn (canned or frozen)
- to taste Lime wedges for serving
Instructions
Instructions
- In a small bowl, mix olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Rub the marinade all over the flank steak and let it sit for at least 30 minutes (or refrigerate for up to 4 hours).
- In a mixing bowl, combine chopped cilantro, parsley, minced garlic, red pepper flakes (if using), and red wine vinegar. Gradually whisk in olive oil until well combined. Season with salt and pepper to taste. Set aside.
- Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
- In each bowl, add a portion of cooked rice as the base. Top with sliced grilled beef, cherry tomatoes, corn, and avocado. Drizzle with cilantro chimichurri and serve with lime wedges.
