Chimichurri Steak Bowl.

Name: Chimichurri Steak Bowl
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 300 g flank steak; 280 g Brown rice (cooked); 200 g Black beans (cooked); 25 g Flat-leaf parsley; 2 clove Garlic; 0.5 tsp Red chili flakes; 3 tbsp Extra-virgin olive oil; 1 piece Lime

Pan-seared steak sliced thin over rice and beans, drenched in a punchy parsley chimichurri.

By the Mealora deskFiled May 16, 2026Twice tested

Total

30min

Prep

15min

Cook

15min

Serves

Per serving

620kcal

Difficulty

medium

The methodRead all the way through first

Instructions

01
About 10 min
Pat the steak dry, season heavily with salt and pepper, and rest at room temperature for 10 minutes.
02
About 8 min
Sear in a screaming-hot skillet 3 minutes a side for medium-rare. Rest 5 minutes before slicing thin against the grain.
03
About 4 min
Whisk chopped parsley, minced garlic, chili flakes, olive oil and lime juice into a loose chimichurri.
04
About 2 min
Build bowls of rice and warmed black beans, fan the steak on top, and pour over the chimichurri.

NutritionPer serving · of 2

The numbers, clearly stated.

We compute nutrition from each ingredient's reference data, then round to whole units. Use it as a guideline — your kitchen and your scale make the final call.

Calories: 620kcal
Protein: 38g
Fat: 28g
Carbs: 48g
Fibre: 8g
Sugar: 4g
Sodium: 560mg

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