Seasonal Selection - Chimichurri Steak Bowl (large) Recipe

Make Marinade and Marinate Steak

In a medium bowl whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tbs soy sauce, 1 tbs lime juice, minced garlic, chopped parsley, chopped cilantro, red chili flakes, 1 tsp kosher salt and 1/2 tsp black pepper. Place the trimmed steak in a shallow dish or resealable bag and pour half of the marinade over it, reserving the other half for finishing sauce if desired. Massage marinade into steak, cover and refrigerate for at least 30 minutes and up to 3 hours.

Cook Steak

Remove steak from refrigerator 20 minutes before cooking to come toward room temperature. Heat a heavy skillet or grill pan over high heat until very hot. Pat steak dry and brush with 1 tsp olive oil. Sear steak 3-4 minutes per side for medium-rare (internal temp 125-130°F / 51-54°C), or longer for desired doneness. Transfer steak to a cutting board and rest 8-10 minutes before slicing thinly against the grain into bite-sized strips.

Rinse 1 cup purple rice under cold water until water runs clear. In a small saucepan combine rice, 2 cups water, 1/2 tbs olive oil and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 30-40 minutes until tender and water is absorbed (follow package for exact timing). Remove from heat and let stand 5 minutes, then fluff with a fork.

Preheat oven to 425°F (220°C). On a sheet pan toss sliced bell peppers and onion with 1.5 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer and roast 18-22 minutes, turning once halfway, until edges are charred and vegetables are tender. Remove from oven and set aside.

While other components cook, combine diced tomatoes, 1/4 cup diced red onion, 2 tbs chopped cilantro, minced jalapeño, 1 tbs lime juice and 1/4 tsp salt in a bowl. Stir and taste, adjusting salt and lime as needed. Let sit briefly to marry flavors.

In a medium bowl whisk together 1/2 cup olive oil, 1 tbs red wine vinegar, 1/2 tbs lime juice (optional), chopped parsley, chopped oregano, 2 minced garlic cloves, 3/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity, salt or heat. Reserve some chimichurri to toss with sliced steak and use the rest as a finish for the bowl.

Chop romaine and portion into bowls. Sprinkle shredded cheddar and onion crisps in a small bowl or hold for assembly.

To assemble one large bowl (serves 2-3): Start with a base of warm purple rice (about half the cooked rice) and a layer of chopped romaine (about 2 cups). Arrange roasted peppers and onions on one side, spoon pico de gallo on another, and add shredded cheddar and onion crisps in their own areas.

Toss sliced steak with 2-3 tbs of the chimichurri to coat. Arrange steak over the rice and lettuce. Drizzle additional chimichurri over the bowl to taste and garnish with lime wedges. Season with extra salt and pepper if needed.

Serve immediately so steak stays juicy and crisps remain crunchy.