Creamy Chimichurri Steak Bowls
with Charred Bell Pepper & Tomato over Garlic Rice
We’re all about chimichurri these days. Why, you ask? Well, it’s bright, tangy, herbaceous, and super versatile. The mixture of cilantro, garlic, lime, cumin, and chili provides punchy flavor that lifts everything it touches to delicious new heights. This week, the magical sauce is drizzled over decadent seared steak. Since everything’s better in a bowl, we’re serving the steak over garlic rice with charred tomato and bell pepper. The flavors are so harmonious, once you take a bite, you may find it impossible to put your fork down.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
1 unit
Red Onion
1 unit
Roma Tomato
¼ ounce
Cilantro
1 clove
Garlic
1 unit
Lime
1 unit
Chili Pepper
½ cup
Jasmine Rice
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Cumin
10 ounce
Diced Steak
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut half the onion into ½-inch wedges; mince a few wedges until you have 1 tsp (for 4 servings, cut whole onion into wedges; mince a few wedges until you have 2 tsp). Cut tomato into 6 wedges (12 wedges for 4). Finely chop cilantro. Peel and mince or grate garlic; reserve ¼ tsp (you’ll use it in step 4). Quarter lime. Mince chili.
• Line a baking sheet with foil. Toss bell pepper, onion wedges, and tomato on prepared sheet with a drizzle of oil, salt, and pepper. Arrange tomato skin sides down. • Roast on top rack until veggies are lightly browned and tender, 18-22 minutes.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine sour cream, cilantro, minced onion, reserved garlic, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lime, a pinch of chili, and a pinch of cumin (you’ll use the rest in the next step). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Pat steak* dry with paper towels. Toss in a medium bowl with remaining cumin, salt, and pepper. • Heat a drizzle of oil in a large pan over high heat. Add steak and cook, stirring once or twice, until browned and cooked through, 2-3 minutes.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between shallow bowls. Top with steak and charred veggies. Drizzle with creamy chimichurri. Serve with remaining lime wedges on the side.
