Ingredients
- 1 lb skirt steak
- 1 cup brown rice
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1 avocado, sliced (optional)
- Vegetables of choice (e.g., bell peppers, cherry tomatoes, onions)
Instructions
- Prepare the Rice: Cook 1 cup of brown rice in 2 cups of water or broth until tender (about 30-40 minutes).
- Make the Chimichurri: In a mixing bowl, combine parsley, cilantro, garlic, vinegar, olive oil, and lemon juice. Season with salt and pepper to taste.
- Cook the Skirt Steak: Heat 1 tablespoon of oil in a skillet over medium-high heat. Season the steak with salt and pepper, then sear for 4-5 minutes on each side for medium-rare. Let it rest.
- Slice and Serve: Slice the steak against the grain, layer cooked brown rice in bowls, top with steak slices, drizzle with chimichurri, and add avocado and other veggies.
- Enjoy: Gather your family and relish the meal together.
Notes
Feel free to substitute skirt steak with flank steak or sirloin. Adjust chimichurri flavors to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Argentinian
- Diet: Gluten-Free