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Ultra close-up macro crispy chimichurri steak and rice bowl with seared flank steak, yellow rice, and avocado

Crispy Chimichurri Steak and Rice Bowls (25 Mins)

Juicy, caramelized cast-iron seared halal flank steak sliced against the grain and served over fragrant yellow turmeric jasmine rice with charred sweet corn, seasoned black beans, creamy sliced avocado, and a vibrant garlicky homemade chimichurri sauce. A 25-minute, high-protein meal prep powerhouse bursting with bold South American flavors. 100% Halal wholesome comfort food!
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Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Bowl, Dinner, Lunch
Cuisine: Argentine Inspired, Healthy Bowls, Latin American
Calories: 540
Ingredients Method Nutrition

Ingredients
  

Caramelized Seared Flank Steak
  • 1.5 lbs halal flank steak
  • 1 tbsp avocado oil or olive oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt and black pepper
Fresh Vibrant Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 1/3 cup fresh cilantro finely chopped
  • 4 cloves garlic minced
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
Turmeric Yellow Rice & Bowl Assembly
  • 3 cups cooked turmeric jasmine rice
  • 1 cup charred sweet corn
  • 1 cup black beans rinsed
  • 1 large avocado sliced
  • 1 lime fresh lime wedges

Method
 

Step-by-Step Instructions
  1. Whisk Fresh Chimichurri: In a medium bowl or glass jar, combine the chopped parsley, cilantro, minced garlic, extra virgin olive oil, red wine vinegar, dried oregano, red pepper flakes, and sea salt. Stir well and let it sit at room temperature for 15 minutes to allow the aromatics and oil to meld.
  2. Season the Steak: Pat flank steak dry with paper towels on both sides. Rub with 1 tbsp oil, garlic powder, cumin, smoked paprika, coarse sea salt, and black pepper, pressing the spices firmly into the meat.
  3. Sear in Cast Iron: Heat a large cast-iron skillet over high heat until lightly smoking. Lay the seasoned steak into the hot pan. Sear undisturbed for 4 to 5 minutes until a deep, dark caramelized crust forms. Flip with tongs and sear the other side for 3 to 4 minutes for medium-rare (internal temp 130°F to 135°F / 55°C).
  4. Rest & Slice Against Grain: Transfer steak to a wooden cutting board and let rest for 7 minutes so juices redistribute. Slice very thinly against the grain at a 45-degree angle.
  5. Assemble Bowls: Divide warm turmeric yellow rice among 4 serving bowls. Arrange charred sweet corn, seasoned black beans, and sliced avocado around the bowl. Fan the tender seared steak slices across the center. Drizzle generously with fresh chimichurri sauce and serve with fresh lime wedges!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 48gProtein: 42gFat: 20gSaturated Fat: 5gCholesterol: 85mgSodium: 580mgPotassium: 780mgFiber: 7gSugar: 3gVitamin A: 1650IUVitamin C: 28mgCalcium: 75mgIron: 4.8mg

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