Chimichurri is Argentina’s gift to grilled meat — sharp, herby, garlicky, and brilliant on a well-seared steak. This bowl puts it to work over sliced skirt steak, roasted sweet potatoes, rice, and arugula.
Chimichurri has survived centuries of Argentine cooking without changing much, and that tells you everything you need to know about it. It is sharp, herby, garlicky, and it cuts through rich grilled meat in a way that no bottled steak sauce can touch. This bowl takes that classic pairing and turns it into a full weeknight dinner, with sliced skirt steak over rice, roasted sweet potatoes. A quick arugula salad all dressed with the same chimichurri. One sauce does all the work, and everything on the plate makes sense together. Chop the chimichurri by hand with a knife rather than pulsing it in a food processor. The rough texture matters. This has become one of our go-to weeknight bowls for exactly that reason.
A food processor will turn it into a green paste that loses its character. Make it first and let it sit for at least 10 minutes while you prep the rest. The vinegar mellows, the garlic blooms, and the whole thing comes together. Skirt steak is the best choice here for flavor. But it is thin, so pull it off the heat at medium-rare and slice against the grain. The sweet potatoes add a roasted sweetness that plays off the tangy chimichurri, and the peppery arugula rounds everything out. This is a meal prep bowl that actually tastes good on day one.
Make the Chimichurri
Finely chop the fresh flat-leaf parsley and oregano together on a cutting board. Transfer to a bowl. Mix with minced garlic, extra-virgin olive oil, red wine vinegar, red pepper flakes, and kosher salt. Stir to combine. Let sit at least 10 minutes for the flavors to meld. The longer it sits, the better it tastes.
Sear the Steak
Season the skirt steak or flank steak with kosher salt and black pepper. Heat olive oil in a cast iron skillet over high heat until smoking. Sear the steak for 3 to 4 minutes per side for medium-rare. The exact time depends on the thickness of the steak. Remove from the skillet and let rest for 5 minutes. Slice thin against the grain into strips.
Assemble the Bowls
Toss the baby arugula, halved cherry tomatoes, and thinly sliced red onion with a tablespoon of chimichurri as a dressing. Divide cooked white rice among 4 bowls. Arrange the sliced steak, roasted sweet potato cubes, and dressed arugula salad in each bowl. Spoon chimichurri generously over the steak and serve immediately. The contrast between the rich steak and the bright, acidic chimichurri is perfect.
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Chimichurri Steak Bowl
Total Time: 30 minutes
Yield: 4 servings
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.
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
Frequently Asked Questions
Can I make chimichurri ahead of time?
Yes. Chimichurri keeps in the fridge for up to 5 days. The flavor actually improves as it sits. Store it in an airtight container and bring it to room temperature before serving. The olive oil will solidify in the fridge, so let it sit on the counter for 10 minutes.
What cut of steak is best for this bowl?
Skirt steak or flank steak are both great choices. Skirt has more flavor but is thinner and cooks faster. Flank is thicker and more uniform, which makes it easier to cook evenly. Either one works well sliced thin and served in a bowl.
Can I use dried oregano instead of fresh?
You can, but the flavor will be different. Use about 1 tablespoon of dried oregano instead of 1/4 cup fresh. Dried oregano is more concentrated, so you need less. Fresh oregano has a brighter, more herbaceous flavor that works better in chimichurri.