Argentinian Chimichurri Beef Rice Bowl

About This Recipe

Chimichurri — a punchy sauce of parsley, garlic, oregano, vinegar and oil — is Argentina's defining condiment, traditionally spooned over grilled beef straight off the asado. This bowl brings that same pairing into a fast weeknight format, searing beef strips hard in a pan and tossing them with a quick chimichurri instead of firing up a full grill. The chimichurri needs to rest at least 15 minutes after mixing so the garlic mellows and the flavors meld — used immediately, it tastes sharp and disjointed rather than balanced. Searing the beef in a very hot pan, in batches if needed, is what gives it a real crust instead of the gray, steamed exterior that comes from crowding the pan. Served over rice with a side of roasted potatoes, this captures the core flavors of an Argentine asado table in well under an hour.

Ingredients

Serves 3

• 500 gbeef strips(sirloin or flank, sliced thin)
• 4 tbspolive oil(divided)
• 1 cupparsley(finely chopped)
• 3 clovesgarlic(minced)
• 1 tspdried oregano
• 2 tbspred wine vinegar
• 0.5 tspchili flakes
• 1 tspfine sea salt(divided)
• 0.5 tspblack pepper
• 2 cupspotatoes(cubed)
• 1.5 cupscooked white rice

Instructions

1. 1

   Make the chimichurri

   Combine parsley, garlic, oregano, vinegar, chili flakes, half the salt and 3 tablespoons olive oil. Stir and let rest at least 15 minutes.

   The chimichurri tastes noticeably better after resting — the garlic mellows and the flavors come together.

2. 2

   Roast the potatoes

   Toss potato cubes with remaining oil and a pinch of salt. Roast at 220C (425F) for 25-30 minutes, turning once, until golden and crisp.

3. 3

   Season the beef

   Pat beef strips dry and season with remaining salt and pepper.

4. 4

   Sear the beef

   Heat a skillet over high heat until smoking. Sear beef in batches, 90 seconds per side, until well browned but still pink in the center.

5. 5

   Assemble

   Divide rice among bowls, top with seared beef and roasted potatoes, and spoon chimichurri generously over the top.

Variations

• •

  Grilled version: cook the beef whole on a hot grill or grill pan, then slice against the grain after resting.

• •

  Different protein: this chimichurri works equally well over grilled chicken or firm white fish.

• •

  Spicier: increase the chili flakes or add a fresh chopped chile to the chimichurri.

Storage

Refrigerate components separately up to 3 days — chimichurri actually keeps well for over a week in the fridge. Reheat the beef briefly in a hot pan rather than the microwave to avoid overcooking it further.

Frequently Asked Questions