Chimichurri Steak Bowl
over rice with courgette in tomato sauce- Selderij
- May contain traces of allergens
- Soja
- Ei
- Melk (inclusief lactose)
- Mosterd
- Sesamzaad
Argentine cuisine is known for its asado - meat grilled on the barbecue - which is combined with chimichurri, a spicy, fragrant salsa. With this recipe, you'll be able to easily make one yourself.
Ingredients
75 g
White long grain rice
½ piece
Courgette
½ piece
Garlic
¼ piece
Red chili pepper
½ piece
Red onion
10 g
Fresh flat leaf parsley
(May be present: Selderij)
100 g
Passata
5 g
Fresh oregano
½ sachet(s)
Mexican-style spices
1 piece
Marinated steak
(May be present: Soja, Ei, Melk (inclusief lactose), Mosterd, Selderij, Sesamzaad)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
2 teaspoon
Red wine vinegar
2 tablespoon
Extra virgin olive oil
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 12 - 15 minutes, then drain and set aside.
- Meanwhile, slice the onion into half-rings.
- Slice the courgette into crescents.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the courgette with the onion for 6 - 8 minutes.
- Deglaze with half of the red wine vinegar, then add the passata, the Mexican-style spices* and the sugar.
- Simmer for 2 - 4 minutes, then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Deseed the red chili pepper* and peel the garlic. Pull the oregano leaves off the stems.
- Transfer all three to a tall container.
- Add the parsley, the extra virgin olive oil and the rest of the red wine vinegar.
- Season to taste with salt and pepper, then use an immersion blender to process into a smooth paste.
*Take care, this ingredient is spicy! Use as preferred.
- Melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
- Remove from the pan and season with salt and pepper, then allow to rest under aluminum foil for 3 - 4 minutes.
- Serve the rice in bowls with the vegetables alongside.
- Slice the steak into strips and serve on top of the rice. Drizzle with the chimichurri to finish.
