Chimichurri Steak Bowls

If you know me, you know that I love a green sauce and this green chimichurri sauce is the ultimate green sauce. It is bright, punchy and versatile. You can pour it over a warm steak bowl to instantly elevate it to restaurant level perfection and then use the leftovers to drizzle over eggs, toss your veggies in it, as a chicken marinade, or mix with Greek yogurt for a healthy dip or spread for sandwiches.

You will love this recipe and you will really love having the chimichurri sauce around for the rest of the week. Enjoy!

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Ingredients:

For the chimichurri:

1 shallot, finely chopped

1 jalapeno, finely chopped

4-6 garlic cloves, finely chopped

.5 cup red wine vinegar

1 cup fresh cilantro, finely chopped

.5 cup fresh parsley, finely chopped

2 tbsp fresh oregano leaves, finely chopped

.75 cup olive oil

For the beef and potatoes:

1.5 lbs of beef stew meat

1 pound of small potatoes, quartered 

1 cup of broth, can be chicken, steak, or vegetable

2 tsp cumin

2 tsp garlic powder

At least 1 tbsp of salt

Pepper to taste

2 tbsp of olive oil

For the asparagus:

1 bunch of asparagus 

1 tsp of paprika

1 tsp of cumin

1 tsp of garlic powder

Salt and pepper to taste

1 tbsp of olive oil

For the rest of the bowl:

2 cups of quinoa

Beef and potatoes

Asparagus

Chimichurri sauce

Let's Assemble!

Essential Equipment

My big ole' bowls are the Anthropologie Briar pasta bowls and they are unfortunately no longer available. The closest thing that I could find are the Ginny pasta bowls, also adorable, but shinier than the Briar ones.

My sauce pan is Saucy from Great Jones. I love it so much and use it everyday!

My oven safe cast iron oval gratin is from Staub. It is designed for fish but I use it for chicken thighs. It is on sale right now!

I got the ingredients for this recipe from my local Trader Joe's! Very accessible ingredients.

For the chimichurri:

Add finely chopped shallot, garlic, jalapeno, and salt to .5 cup of red wine vinegar.

Let sit while you chop the cilantro, parsley, and oregano.

Stir finely chopped cilantro, parsley, and oregano into the red wine vinegar mixture.

Slowly pour in olive oil while stirring.

For the beef and potatoes:

Preheat oven to 350F.

Add beef and potatoes to a heavy oven safe baking dish.

Cover in olive oil. Add cumin, garlic powder, salt, and pepper. Mix well with a large spoon or your hands.

Pour broth into the baking dish.

Cover with foil. 

Bake covered for 75-90 minutes.

For the asparagus:

Cover asparagus with olive oil and spices.

Toss by hand.

Add to oven with the beef and potatoes when there are 15 minutes left.

Bake at 350F for 15 minutes, until fork tender.

For the rest of the bowl:

Add quinoa to a bowl.

Top with beef, potatoes, and asparagus.

Drizzle with lots of chimichurri sauce. Enjoy!

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!