HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chimichurri Steak Bowls
Creamy Chimichurri Steak Bowls

Creamy Chimichurri Steak Bowls

with Charred Bell Pepper & Tomato over Garlic Rice

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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.

Tags:SpicyCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

1 unit

Red Onion

1 unit

Roma Tomato

¼ ounce


1 clove


1 unit


1 unit

Chili Pepper

½ cup

Jasmine Rice

2 tablespoon

Sour Cream


1 teaspoon


10 ounce

Diced Steak

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate59 g
Sugar7 g
Dietary Fiber3 g
Protein34 g
Cholesterol110 mg
Sodium105 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Small pot
Small Bowl
Large Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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• 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.