Meal Prep: Latin Chimichurri Steak Bowls
When I meal prep my lunch for work, it's usually always some sort of a bowl. I love bowls because I can mix so many different things in there and make it fun! These bowls are packed with flavor and are a fun treat for lunch. Feel free to be creative and add in your own ingredients. Things like sweet potato, roasted corn or avocado would all be delicious! Top sirloin steak is a good choice of meat because it's very lean. The downside is it can get tough so you have to be careful how you cook it. I would recommend following my method and avoiding the BBQ!
Ingredients
- 1.5 lbs Top Sirloin Steaks
- Steak Seasoning I used McCormick and love it!
- 1 cup Cooked Rice I used yellow
- 1 Baked Plantain You can find these in the freezer aisle. Make sure to get the baked and not the fried!
- .5 cup Black Beans I used canned Goya
- 1 Tomato, Diced
- Chimichurri Sauce for drizzle
Instructions
- Pat dry your steaks and season both sides well with steak seasoning of your choice. If you don't like to use steak seasoning, you can do salt and pepper.
- Preferably on a cast iron pan, add some olive oil on medium high heat. Let it heat up for a few minutes. In the meantime, set your own to 400 degrees.
- Once your pan is nice and hot, add your steak to the pan and sear both sides until it gets a nice dark crust color. About 3-4 minutes per side.
- Transfer your meat to the oven and let it cook for 10 minutes. If you seared it in an oven proof pan, you can just move the entire pan. Otherwise, transfer to a sheet pan.
- While the meat is cooking, start to arrange your bowls. Divide all the ingredients into 4 bowls. Start with the rice and then arrange the tomato, baked plantain and black beans on top.
- When the meat is done, take it out of the oven and cover the pan in foil. Let it sit for 5-10 minutes.
- Slice your meat into cubes and add to your bowls. Drizzle with chimichurri sauce.