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Chimichurri Beef and Rice

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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.

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

  1. Cook rice according to package instructions and keep warm.
  2. Season beef with salt and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add beef and sear until browned and cooked to desired doneness. Remove and let rest.
  5. 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.
  6. Slice beef if needed and briefly return to skillet to warm.
  7. 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

Find it online: https://thefamilycooking.com/chimichurri-beef-and-rice/