Chimichurri Steak Bowls with Roasted Potatoes

Name: Chimichurri Steak Bowls with Roasted Potatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound organic, grass-fed flank steak; 1 tablespoon organic extra-virgin olive oil (, plus 2 tablespoons); salt and pepper, to taste; 4 organic Yukon gold potatoes, diced; 2 cups cooked cauliflower rice ((can substitute regular rice or omit altogether if you prefer)); 1 avocado, sliced; 1/4 cup pickled red onions ((see note for instructions)); 1 cup chimichurri sauce

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

Cost: $4.80 /serving

Author : Kate Kordsmeier

chimichurri steak healthy chimichurri sauce steak bowls

Chimichurri Steak Bowls with Roasted Potatoes

Ingredients

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1 pound organic, grass-fed flank steak1 tablespoon organic extra-virgin olive oil (, plus 2 tablespoons)salt and pepper, to taste4 organic Yukon gold potatoes, diced2 cups cooked cauliflower rice ((can substitute regular rice or omit altogether if you prefer))1 avocado, sliced1/4 cup pickled red onions ((see note for instructions))1 cup chimichurri sauce

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Instructions

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Step 1

Preheat oven to 425F.

Step 2

Rub 1 tablespoon olive oil into steak, and liberally season with salt and pepper on both sides. You can cook the steak on the grill or in a cast-iron pan. I recommend 5 minutes per side for medium-rare. Let rest for 5-10 minutes after cooking, and then thinly slice against the grain.

Step 3

Meanwhile, toss diced potatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes, tossing halfway through.

Step 4

Evenly distribute cooked rice across 4 bowls. Top with steak, roasted potatoes, avocado and pickled onions. Drizzle chimichurri evenly across each bowl. Serve and enjoy!