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Irresistible Superbowl Party Nourish Bowl with Steak Chimichurri

Superbowl Party Nourish Bowl with Steak Chimichurri - featured image
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A hearty and fresh nourish bowl featuring perfectly grilled steak topped with vibrant chimichurri sauce, paired with mixed greens, quinoa or rice, and fresh veggies. Perfect for game day or any casual gathering.

Ingredients

Scale
  • 1 lb flank steak or skirt steak, trimmed
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, chopped (optional)
  • 4 garlic cloves, minced
  • 2 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • Salt and pepper, to taste
  • 4 cups mixed greens (spinach, arugula, romaine)
  • 1 cup cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese or cotija (optional)
  • Lime wedges for squeezing
  • Fresh cilantro leaves for garnish

Instructions

  1. Prepare the chimichurri sauce: In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, and crushed red pepper flakes. Slowly whisk in olive oil until combined. Season with salt and pepper. Let sit at room temperature for 30 minutes if possible.
  2. Season and grill the steak: Brush steak with olive oil and season with salt and pepper. Preheat grill or grill pan over medium-high heat. Grill steak 4-5 minutes per side for medium-rare (135°F internal temperature). Let rest 5-10 minutes, then slice thinly against the grain.
  3. Cook quinoa or rice according to package instructions (about 15 minutes). Fluff with a fork and keep warm.
  4. Prepare veggies and greens: Halve cherry tomatoes, slice avocado, thinly slice red onion, and toss mixed greens in a large bowl.
  5. Assemble the bowl: Divide quinoa or rice among four bowls. Arrange mixed greens, cherry tomatoes, avocado, and red onion around the grain. Top with sliced steak and drizzle chimichurri sauce over everything. Sprinkle with feta or cotija cheese, garnish with cilantro leaves, and add a lime wedge.
  6. Serve immediately while steak is warm and chimichurri is fresh.

Notes

Let chimichurri sit for 30 minutes or longer to meld flavors. Rest steak after grilling to keep it juicy. Slice steak against the grain for tenderness. Use a meat thermometer for perfect doneness. Chimichurri can be made ahead and refrigerated. For vegetarian option, substitute steak with grilled portobello mushrooms or marinated tofu.

Nutrition

Keywords: steak bowl, chimichurri, nourish bowl, Superbowl recipe, game day food, healthy steak recipe, quinoa bowl, easy dinner

Find it online: https://realityeats.com/irresistible-superbowl-party-nourish-bowl-with-steak-chimichurri-recipe/