Seasonal Selection - Chimichurri Steak Bowl (regular) Recipe

Marinate steak

Combine 2 tbs olive oil, 1 tbs red wine vinegar, 1 tsp chopped chipotle, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow dish. Add the trimmed steak and turn to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Cook steak

Remove steak from refrigerator 15 minutes before cooking. Heat a grill pan or skillet over high heat until very hot. Brush or wipe off excess marinade. Sear steak 3-5 minutes per side for medium-rare (thinner cuts will take less time). Internal temp 130-135°F (54-57°C) for medium-rare. Adjust time for desired doneness. Transfer steak to a cutting board and rest 8-10 minutes before slicing thinly against the grain.

Make chimichurri

In a food processor or by hand, finely chop 1 cup parsley, 1/2 cup cilantro and 2 tbs oregano leaves with 2 minced garlic cloves. Add 2 tbs red wine vinegar, 6 tbs olive oil, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt and 1/4 tsp black pepper. Pulse or whisk until combined but slightly chunky. Taste and adjust salt or acid. Let rest at room temperature for 10-15 minutes to allow flavors to meld.

Cook purple rice

Combine 1 cup rinsed purple rice and 2 cups water (or broth) in a small pot. Bring to a boil, reduce to a simmer, cover and cook per package instructions — typically 35-45 minutes for forbidden rice — until tender and liquid is absorbed. Fluff with a fork and keep warm.

Roast peppers and onions

Preheat oven to 425°F (220°C). Toss sliced red and yellow bell peppers and sliced onion with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a sheet pan in a single layer. Roast 18-22 minutes, stirring once, until edges are charred and vegetables are tender. Remove from oven and keep warm.

Prepare base

Divide romaine lettuce (3 cups) evenly between bowls (serves 2). Add a generous scoop of warm purple rice to each bowl (about half the cooked rice per bowl).

Add roasted vegetables

Top rice with equal portions of the roasted peppers and onions.

Slice steak and finish bowl

Thinly slice the rested steak against the grain. Arrange slices over the rice and vegetables. Spoon pico de gallo (about 1/4 cup per bowl) on one side, sprinkle shredded cheddar (about 1/4 cup per bowl) and scatter onion crisps on top.

Dress and serve

Drizzle about 2 tbs chimichurri over each bowl and serve remaining chimichurri on the side. Provide lime wedges to squeeze over before eating. Adjust salt and pepper to taste.

Leftover steak and chimichurri store well: refrigerate steak slices and chimichurri separately in airtight containers for up to 3 days. Reheat steak gently or serve cold. Rice and vegetables keep 2-3 days refrigerated.