Gluten-Free Chimichurri Steak Bowl

There’s something about a big, colorful bowl that just makes dinner feel like an event. I started making these chimichurri steak bowls last summer when I wanted something that felt fancy but took less than 30 minutes. The chimichurri is the real star here — bright, herby, and packed with flavor that wakes up everything it touches. My family fights over the extra sauce, so I always make a double batch. Trust me, once you try this combo of tender steak, creamy avocado, and that punch of fresh herbs, it’ll be on repeat all season long.

aka The Buenos Aires Bowl

Ingredients

Chimichurri Sauce

• 1 cup fresh flat-leaf parsley, packed
• ¼ cup fresh cilantro leaves
• 3 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon red pepper flakes
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Steak & Bowl

• 1½ pounds flank steak
• 1 tablespoon avocado oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 3 cups cooked white rice (from about 1½ cups dry)
• 1 large ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• ¼ cup thinly sliced red onion
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Make the chimichurri: In a food processor or by hand, finely chop the parsley and cilantro. Transfer to a bowl and stir in the minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Set aside for at least 10 minutes to let the flavors meld.
2. Season the steak: Pat the flank steak dry with paper towels. Rub both sides with avocado oil, then season generously with sea salt, black pepper, and garlic powder.
3. Sear the steak: Heat a cast iron skillet or grill pan over high heat until smoking. Sear the steak for 4–5 minutes per side for medium-rare (internal temp of 130°F). For medium, cook an additional 1–2 minutes per side. Remove and rest on a cutting board for 5 minutes.
4. Slice against the grain: Using a sharp knife, slice the steak thinly against the grain at a slight angle. This keeps each piece tender and easy to eat.
5. Build the bowls: Divide the cooked rice among 4 bowls. Top each with sliced steak, avocado slices, halved cherry tomatoes, and red onion.
6. Drizzle and serve: Spoon a generous amount of chimichurri sauce over each bowl. Garnish with fresh cilantro and serve with lime wedges on the side.

Tips

• Let the steak come to room temperature for about 20 minutes before cooking for more even searing.
• The chimichurri tastes even better after sitting in the fridge overnight — make it ahead if you can.
• Swap white rice for cauliflower rice to keep it lower carb, or try it over quinoa for extra protein.
• Leftovers keep well — store the steak and chimichurri separately and assemble fresh bowls the next day.