Chimichurri Steak and Rice Bowl

Servings: 4

Total time: 30 Minutes

INGREDIENTS

1 cup chopped fresh parsley

½ cup chopped fresh cilantro

4 cloves garlic, minced

¼ cup red wine vinegar

½ cup plus 2 tablespoons olive oil, divided

1 ½ teaspoon Diamond Crystal Salt Co.^™ Kosher Salt, divided

¾ teaspoon freshly ground black pepper, divided

1 (20-ounce) flank steak

2 cups cooked brown rice

½ cup pickled red onions, for serving

2 radishes, thinly sliced, for serving

Cotija cheese, for serving

DIRECTIONS

Preheat a skillet over high heat. Combine parsley, cilantro, minced garlic, red wine vinegar, ½ cup olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of pepper in a medium bowl. Whisk together and set aside.

Coat steak with remaining olive oil and season with remaining kosher salt and pepper. Sear or grill steak 4-5 minutes per side for medium rare, or until desired doneness. Allow steak to rest at least 5 minutes before slicing.

Meanwhile, divide rice evenly between bowls and top with cooked steak, pickled red onions, sliced radishes, and Cotija cheese crumbles. Drizzle with chimichurri sauce and serve.