Chimmichurri Steak bowls by
Recommended serving with a side of veggies or salad. Pair well with roasted butternut squash + Carrots. Or a lemony kale salad.
Ingredients
Recipe for chimmichurri and rice in sides and sauces section of book
Chimmichurri
-Parsley
-Red wine vinegar
-Optional: mint
-salt & pepper
Steak
-Salt & Pepper
Rice
White is fine, but a coconut turmeric-curry is preferred!
-Basmati rice
-Coconut cream
-Turmeric + Pepper
-Salt
-Optional: Bay leaf
-Optional: Ghee, clarified butter
Instructions
1. Chop finely parsley & a little mint if using
2. Add in a generous splash of red wine vinegar along with salt, & pepper. Let marinate out or in fridge.
3. Prepare the rice as instructed in separate recipe. in sides section.
4. Cook steak however preferred. I sliced mine into thin pieces against the grain (With the grain will make it overly chewy), and sauteed with olive oil. You can also grill, or cook whole. Don't forget to let the steak rest after cooking, prior to slicing.
5. Place the meat on a bed of rice and top with chimmichuri
2. Add in a generous splash of red wine vinegar along with salt, & pepper. Let marinate out or in fridge.
3. Prepare the rice as instructed in separate recipe. in sides section.
4. Cook steak however preferred. I sliced mine into thin pieces against the grain (With the grain will make it overly chewy), and sauteed with olive oil. You can also grill, or cook whole. Don't forget to let the steak rest after cooking, prior to slicing.
5. Place the meat on a bed of rice and top with chimmichuri