Description
Chimichurri is Argentina’s gift to grilled meat — a bright, herbaceous sauce of parsley, oregano, garlic, vinegar, and olive oil that cuts through the richness of a well-seared steak like nothing else. This bowl puts that combination over rice with roasted sweet potatoes and a simple arugula salad. The chimichurri does double duty as both sauce and dressing.
Ingredients
Units
- 1 1/2 lbs skirt steak or flank steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fresh flat-leaf parsley, packed
- 1/4 cup fresh oregano leaves
- 4 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 3 cups cooked white rice
- 1 large sweet potato, peeled, cubed, and roasted
- 2 cups baby arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Instructions
- Make the chimichurri: finely chop the parsley and oregano together. Mix with minced garlic, extra-virgin olive oil, red wine vinegar, red pepper flakes, and salt. Let sit at least 10 minutes for the flavors to meld.
- Season the steak with salt and pepper. Heat olive oil in a cast iron skillet over high heat until smoking.
- Sear the steak 3 to 4 minutes per side for medium-rare. Rest 5 minutes, then slice thin against the grain.
- Toss the arugula, cherry tomatoes, and red onion with a tablespoon of chimichurri as a dressing.
- Divide rice among 4 bowls. Arrange the sliced steak, roasted sweet potato, and dressed arugula salad in each bowl.
- Spoon chimichurri generously over the steak and serve immediately.
Notes
- Chimichurri should be made by hand with a knife, not in a food processor. The rough chop gives it a better texture and prevents it from turning into a green paste.
- The sauce benefits from sitting at least 10 minutes but is even better after an hour. Make it first and let it develop while you prep everything else.
- Skirt steak has more flavor than flank but is thinner — adjust your sear time accordingly to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 24
- Carbohydrates: 40
- Fiber: 4
- Protein: 38
- Cholesterol: 95