Why You’ll Love This Recipe
This recipe brings bold, fresh flavors to the table with minimal effort. The chimichurri sauce adds a punch of garlic, herbs, and tangy vinegar that perfectly complements the rich, seared beef. It’s a versatile dish that works for both quick weeknight dinners and meal prep. Plus, it’s customizable with different cuts of beef or grains, making it easy to adapt to your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef steak (such as flank, sirloin, or skirt), sliced or cubed
white or brown rice, cooked
olive oil
salt
black pepper
garlic, minced
fresh parsley, finely chopped
fresh cilantro, finely chopped (optional)
red wine vinegar
lemon juice
red pepper flakes
oregano
Directions
Cook the rice according to package instructions and set aside, keeping it warm.
Season the beef with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
Add the beef to the hot skillet and sear until browned and cooked to your desired doneness. Remove from the skillet and let it rest.
In a bowl, prepare the chimichurri sauce by combining minced garlic, parsley, cilantro (if using), red wine vinegar, lemon juice, red pepper flakes, oregano, salt, and olive oil. Stir well to combine.
Slice the beef if needed and return it briefly to the skillet to warm through.
Serve the beef over a bed of rice and generously spoon the chimichurri sauce over the top.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Use grilled beef instead of pan-seared for a smoky flavor.
Swap rice for quinoa or cauliflower rice for a different base.
Add sautéed vegetables like bell peppers or zucchini for extra nutrition.
Use chicken or shrimp instead of beef for a lighter option.
Add avocado slices or a fried egg on top for extra richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri sauce separate if possible to maintain freshness.
Reheat the beef and rice gently in a skillet or microwave until warmed through. Add fresh chimichurri after reheating for the best flavor.
The chimichurri sauce can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh.
FAQs
What cut of beef works best?
Flank, sirloin, or skirt steak are great options because they are flavorful and cook quickly.
Can I make chimichurri ahead of time?
Yes, you can prepare it a few hours in advance, but fresh is always best for maximum flavor.
Is chimichurri spicy?
It has a mild kick from red pepper flakes, but you can adjust the amount to your preference.
Can I grill the beef instead?
Yes, grilling adds a delicious smoky flavor to the dish.
Can I make this dish low-carb?
Yes, substitute the rice with cauliflower rice or serve the beef on its own.
What herbs are essential for chimichurri?
Parsley is the main herb, while cilantro and oregano add extra depth.
Can I freeze leftovers?
The beef and rice can be frozen, but chimichurri is best made fresh.
How do I keep the beef tender?
Avoid overcooking and let the meat rest before slicing.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but dried can be used in smaller amounts.
What can I serve with this dish?
It pairs well with a simple salad, roasted vegetables, or crusty bread.
Conclusion
Chimichurri Beef and Rice is a simple yet bold dish that delivers a perfect combination of savory and fresh flavors. With juicy beef, fluffy rice, and a vibrant herb sauce, it’s a satisfying meal that’s both easy to make and full of character.
PrintChimichurri Beef and Rice
A vibrant dish of juicy, seasoned beef served over fluffy rice and topped with a fresh, zesty chimichurri sauce. It’s a perfect balance of rich, savory flavors and bright herbal notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Argentinian
- Diet: Low Lactose
Ingredients
- 1 lb beef steak (flank, sirloin, or skirt), sliced or cubed
- 2 cups cooked white or brown rice
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped (optional)
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
Instructions
- Cook rice according to package instructions and keep warm.
- Season beef with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add beef and sear until browned and cooked to desired doneness. Remove and let rest.
- In a bowl, combine garlic, parsley, cilantro (if using), red wine vinegar, lemon juice, red pepper flakes, oregano, salt, and olive oil to make chimichurri sauce.
- Slice beef if needed and briefly return to skillet to warm.
- Serve beef over rice and spoon chimichurri sauce on top.
Notes
- Grill the beef instead of pan-searing for a smoky flavor.
- Swap rice for quinoa or cauliflower rice for variation.
- Add sautéed vegetables like bell peppers or zucchini.
- Substitute beef with chicken or shrimp if desired.
- Store leftovers for up to 3 days; keep sauce separate for freshness.
- Chimichurri is best enjoyed fresh but can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
