A flavorful and veggie-packed bowl recipe, inspired by Nectarine Grove, featuring perfectly cooked flank steak and a vibrant homemade chimichurri sauce. This recipe promises a delicious and satisfying meal.
For the Chimichurri Sauce: Combine all cilantro, parsley, garlic, jalapeño, red wine vinegar, olive oil, kosher salt, and pepper. Make sure everything is finely minced.
For the Flank Steak: Season the flank steak generously with kosher salt and pepper, then bring it to room temperature. Heat a cast iron skillet over medium heat and add a drizzle of avocado oil. Depending on the thickness of the steak and your desired doneness, cook for about 7-10 minutes per side. Let the steak rest before cutting it into bite-sized pieces. If it's too raw for your preference, cut it up and add it back into the pan to crisp it up.
To Assemble the Bowls: Arrange your bowls by adding spinach, brown rice, sautéd onions, sautéd zucchini, roasted sweet potatoes, steak, Chimichurri sauce, goat cheese, and crushed plantain chips. Enjoy!
