Chimichurri Ground Beef Bowls (Printable Version)
Seasoned beef bowls with zesty chimichurri sauce, rice and fresh vegetables
# What You'll Need:
→ Ground Beef Seasoning
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 - 1/2 tsp chili powder
08 - 1 tbsp soy sauce
09 - Salt and black pepper to taste
→ Chimichurri Sauce
10 - 1 cup fresh parsley, finely chopped
11 - 1/4 cup fresh cilantro, finely chopped
12 - 2 tbsp fresh oregano, chopped
13 - 3 cloves garlic, minced
14 - 1/2 cup olive oil
15 - 2 tbsp red wine vinegar
16 - 1 tbsp lemon juice
17 - 1/2 tsp red pepper flakes
18 - Salt and black pepper to taste
→ Bowl Base and Toppings
19 - 3 cups cooked rice
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1 avocado, sliced
23 - 1/4 cup red onion, thinly sliced
24 - Lime wedges for garnish
# Method:
01 - Combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper in a bowl. Mix thoroughly and set aside to allow flavors to meld for at least 15 minutes.
02 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking apart with a spoon. Cook until no longer pink, 5 to 7 minutes. Stir in cumin, smoked paprika, chili powder, soy sauce, salt, and pepper. Continue cooking for 2 minutes to blend flavors.
04 - Divide cooked rice among 4 serving bowls. Top with seasoned ground beef mixture. Arrange cherry tomatoes, cucumber, avocado slices, and red onion around the beef. Drizzle generously with chimichurri sauce.
05 - Place lime wedges on each bowl. Serve immediately while beef is hot and chimichurri is at peak freshness.
# Chef's Tips:
01 -
- The chimichurri sauce keeps getting better as it sits, so dinner leftovers taste even better the next day
- Everything comes together in about 40 minutes but tastes like a restaurant meal
02 -
- I learned the hard way that chopping the herbs by hand instead of using a food processor gives you much better texture and color
- The chimichurri actually tastes better after sitting for a few hours or even overnight in the fridge
03 -
- Taste the chimichurri before serving and adjust the acid or salt because herbs vary in intensity
- Let the beef rest in the pan off the heat for a couple minutes before serving so the juices redistribute