Creamy Chimichurri Steak Bowls
with Charred Bell Pepper & Tomato over Garlic Rice
- Milk
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.
Ingredients
1 unit
Red Onion
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 teaspoon
Cumin
10 ounce
Diced Steak
1 unit
Tomato
1 unit
Lime
1 clove
Garlic
1 unit
Bell Pepper
¼ ounce
Cilantro
1 unit
Chili Pepper
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the chimichurri sauce, calling it delicious and flavorful; some found it bland and wanted more seasoning.
- Ease of prep: Quick and easy to make for most, though a few felt there were too many steps or it took longer than expected.
- Suggestions: Consider adding more veggies, using larger steak pieces, and increasing the rice portion for a more filling meal.
- Leftovers: Several mentioned the dish reheated well, with some even enjoying it cold or repurposed as a burrito filling.
- Meat quality: Some found the steak tender and flavorful, while others reported it was tough, fatty, or more like ground beef.
Reviews from our home cooks
This meal is packed with flavor. The charred veggies give it a nice smoky taste, but I would have liked more or a bigger tomato. The cream sauce was to die for, especially since it had diced onions, minced garlic, chopped chili pepper and chopped cilantro. The steak was divine and the cooking directions made it perfectly cooked. There was a nice kick that I enjoyed as someone who loves a little heat in their meal.
Tasty. Generous portions. Not that difficult to prepare although rated "hard". Chile pepper in delivery was rotten. Used a shishito pepper from my fridge instead. I also switched out the yellow bell pepper for a red one I had in the fridge. I think the taste is definitely different and the red makes a nicer presentation (like in your photo). Creamy chimichurri sauce was excellent. However, I thought the powdered cumin tossed with the beef before grilling in a hot cast iron skillet still tasted raw and had a slightly powdery mouth feel after the recommended 3 minutes. Not sure how you can modify recipe to avoid that.
While we liked this - the flavors were good, there was a little heat, the steak was super tender- that sauce is not chimichurri sauce. Half my family is South American and I grew up on chimichurri and was definitely expecting something different than sour cream with cumin and cilantro stirred in. I would call this cilantro lime steak bowls and that would be more accurate I feel.
We loved this recipe! The steak was okay. Our favorite part was the oven roasted peppers, onions and tomatoes along with the slightly spiced creamy sauce over rice. Yum!!
Tasted fantastic, and I'll definitely be making the chimichurri to put on other dishes in the future. My only complaint was the portions were a little small and we were both hungry about 3 hours later.
Absolutely loved all the meals but this one just was so yummy! It had a bit of heat and the chimichurri sauce cut that with its creaminess. Delicious!!!!
My family went crazy for this one. I had never had a chimichurri like this. We ate it up! The steak was amazingly tender! We loved this recipe!
Amazing, absolutely love the flavor of the meat and vegetables. The sweetness of the onion & tomato contrasted with the spice of the meat perfectly. Loved the buttered rice. One of the better Mexican bowls!
Maybe noodles instead of rice. Oil instead of cream sauce - more traditional chimichurri.
This was really good. I did think it could use a little less lime and a little more chili for the four servings, but yum. Oh, and I added a small amount of tzatziki to the chimichurri, to calm the lime-y ness down some because I didn't have additional sour cream at home. It worked out.
