Chimichurri Ground Beef Bowls (Print)
Savory beef with zesty chimichurri over rice with fresh vegetables
# Ingredient List:
→ Ground Beef
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - 1 tbsp soy sauce
09 - Salt and pepper, to taste
→ Chimichurri Sauce
10 - 1 cup fresh parsley, finely chopped
11 - ¼ cup fresh cilantro, finely chopped
12 - 2 tbsp fresh oregano, chopped
13 - 3 cloves garlic, minced
14 - ½ cup olive oil
15 - 2 tbsp red wine vinegar
16 - 1 tbsp lemon juice
17 - ½ tsp red pepper flakes
18 - Salt and black pepper, to taste
→ Bowl Base & Toppings
19 - 3 cups cooked rice
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1 avocado, sliced
23 - ¼ cup red onion, thinly sliced
24 - Lime wedges, for garnish
# How-To Steps:
01 - In a mixing bowl, combine the parsley, cilantro, oregano, minced garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Whisk thoroughly until well blended. Set aside at room temperature for at least 15 minutes to allow the flavors to meld together.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, approximately 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it apart with a wooden spoon or spatula. Cook until browned and no longer pink, about 5 to 7 minutes. Stir in the cumin, smoked paprika, chili powder, soy sauce, salt, and pepper. Continue cooking for an additional 2 minutes to incorporate the spices evenly.
03 - Divide the cooked rice evenly among 4 serving bowls. Arrange the seasoned ground beef over the rice. Top with cherry tomatoes, diced cucumber, avocado slices, and thinly sliced red onion. Drizzle generously with the prepared chimichurri sauce.
04 - Garnish each bowl with fresh lime wedges. Serve immediately while the beef is hot and the chimichurri sauce is at room temperature for optimal flavor contrast.
# Expert Suggestions:
01 -
- The chimichurri sauce keeps getting better in the fridge, so tomorrow's lunch might be even more flavorful than tonight's dinner
- You can customize the base with whatever rice you have on hand, making it perfect for clearing out the pantry
02 -
- Make the chimichurri at least an hour before you plan to eat, because it really does get better as those herbs marinate in the oil and vinegar
- Don't crowd your pan when cooking the beef, or you'll end up steaming it instead of getting those nice browned bits
03 -
- Cheat and use a food processor to chop the herbs for the chimichurri, but pulse carefully so you don't end up with a smoothie instead of a sauce
- Season your chimichurri boldly, it needs to punch through all those other flavors in the bowl