Chimichurri Ground Beef Bowls (Print)
Savory spiced beef with fresh chimichurri sauce over rice and crisp vegetables.
# Ingredient list:
→ Seasoned Ground Beef
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 - ½ tsp chili powder
08 - 1 tbsp soy sauce
09 - Salt and pepper, to taste
→ Chimichurri Sauce
10 - 1 cup fresh parsley, finely chopped
11 - ¼ cup fresh cilantro, finely chopped
12 - 2 tbsp fresh oregano, chopped
13 - 3 cloves garlic, minced
14 - ½ cup olive oil
15 - 2 tbsp red wine vinegar
16 - 1 tbsp lemon juice
17 - ½ tsp red pepper flakes
18 - Salt and black pepper, to taste
→ Bowl Base & Toppings
19 - 3 cups cooked rice
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1 avocado, sliced
23 - ¼ cup red onion, thinly sliced
24 - Lime wedges, for garnish
# Directions:
01 - Combine parsley, cilantro, oregano, garlic, olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper in a mixing bowl. Whisk thoroughly and set aside to allow flavors to meld while preparing other components.
02 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
03 - Add ground beef to the skillet, breaking apart with a spoon or spatula. 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 additional minutes to blend flavors.
04 - Divide cooked rice evenly among 4 bowls. Arrange seasoned ground beef, cherry tomatoes, cucumber, avocado slices, and red onion on top of the rice base. Drizzle generously with prepared chimichurri sauce and garnish with lime wedges.
# Expert Tips:
01 -
- The beef gets this incredible smoky, savory crust while staying juicy inside
- That chimichurri sauce makes everything it touches sing with fresh garlicky brightness
- You can have dinner on the table in under 40 minutes without any fancy techniques
02 -
- The chimichurri needs time to hang out, so make it first and let it sit while you prep everything else
- Don't overcrowd your pan when cooking the beef or it will steam instead of getting those gorgeous browned bits
- Serve the sauce on the table because people are going to want more
03 -
- Chop your herbs finely so the sauce clings to everything instead of sliding off
- Let the beef get dark brown in spots, those crispy bits are where the flavor lives