Warm Rice Bowls - Chimichurri Steak Bowl (regular Bowl) Recipe

Make chimichurri marinade

In a medium bowl, combine chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, 2 tablespoons olive oil, red pepper flakes, smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional lemon juice. Stir to form a loose sauce.

Marinate steak

Place the steak in a shallow dish or resealable bag and pour half of the chimichurri over it, reserving the other half for finishing. Massage the marinade into the steak and refrigerate for at least 30 minutes and up to 2 hours (longer will increase flavor).

Cook steak

Remove steak from fridge 15 minutes before cooking to come toward room temperature. Heat a cast-iron skillet or grill over high heat until hot. Add a light drizzle of oil to the pan. Sear steak 3-4 minutes per side for medium-rare (internal temp ~130-135°F / 54-57°C) depending on thickness. Adjust time for desired doneness. Let the steak rest on a cutting board for 5-10 minutes.

Slice steak

Slice the steak thinly against the grain into bite-size strips. Toss the sliced steak with the reserved chimichurri to coat and keep warm.

Rinse the purple rice under cold running water until water runs clearer. Drain. In a medium saucepan bring 2 cups water and 1/4 teaspoon salt to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 30-40 minutes until water is absorbed and rice is tender. Turn off heat and let sit covered 10 minutes. Fluff with fork and stir in 1 teaspoon butter or olive oil if desired.

Preheat oven to 425°F (220°C). Toss sliced peppers and onions with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a rimmed baking sheet. Spread in a single layer and roast 16-22 minutes, stirring once halfway, until edges are charred and vegetables are tender. Remove from oven and keep warm.

Combine diced tomatoes, red onion, chopped cilantro, minced jalapeño (if using), lime juice, and 1/4 teaspoon salt in a small bowl. Taste and adjust seasoning. Shred or chop romaine and divide between bowls.

If using store-bought onion crisps, keep ready. To crisp shredded cheddar (optional warm melty crisps): preheat broiler, line a baking sheet with parchment, sprinkle 1/4 cup shredded cheddar into small 2-3" circles and broil 1-2 minutes until bubbly and golden. Let cool to set. Reserve cheddar and onion crisps for topping.

Divide warm purple rice between 2 regular bowls (about 1/2 cup cooked rice per bowl or to preference). Arrange romaine on one side of each bowl.

Top rice with a portion of roasted peppers and onions (about 3-4 tablespoons) and spoon pico de gallo over the romaine (about 2-3 tablespoons).

Place sliced chimichurri-coated steak over the rice (about 6-8 oz steak divided across 2 bowls).

Sprinkle about 2 tablespoons shredded cheddar per bowl and finish with onion crisps (about 1-2 tablespoons). Drizzle reserved chimichurri or a teaspoon of olive oil over each bowl, and season with additional salt and pepper to taste.

Serve immediately while steak is warm; provide lime wedges if desired.