Chimichurri Steak Rice Bowls

About this recipe

These steak rice bowls turn one quickly seared flank steak into four hearty, high-protein lunches. Thin slices of juicy steak sit on fluffy rice with black beans, sweet corn and cherry tomatoes.

The star is chimichurri, a garlicky Argentinian herb sauce of parsley, oregano, vinegar and olive oil. It brightens everything and holds up well in the fridge, which makes these bowls ideal for meal prep.

Equipment you'll need

• Cast-iron or heavy skillet
• Saucepan with a lid
• Instant-read thermometer

Tips for success

• Slicing against the grain is essential for tender flank or skirt steak.
• The USDA recommends cooking whole cuts of beef to at least 145°F (63°C) with a 3-minute rest; cook to that temperature if you prefer or are serving anyone at higher risk.
• For meal prep, store the chimichurri in a separate small container and add it just before eating.

Substitutions and variations

• Use sirloin or flat iron steak instead of flank.
• Swap white rice for brown rice, quinoa or cauliflower rice.
• Use cilantro in place of half the parsley.

Storage and reheating

To store: Refrigerate assembled bowls (without chimichurri) for up to 4 days. Chimichurri keeps for up to 5 days.

To reheat: Reheat the rice, steak and beans in the microwave until steaming, about 2 minutes, then top with tomatoes and chimichurri. The steak is also good cold.