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Beef Chimichurri Bowl with Cauliflower Rice

Name: Beef Chimichurri Bowl with Cauliflower Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 portions
Cuisine: argentine
Ingredients: 300 g Ribeye steak; 250 g Cauliflower; 2 pieces Tomatoes; 1 bunch Fresh flat-leaf parsley; 2 cloves Garlic; 3 tbsp Olive oil; 1 tbsp Red wine vinegar

Grilled beef slices topped with homemade chimichurri, served over cauliflower rice with tomatoes and avocado. A vibrant Argentine bowl that's fresh and packed with protein.

25 min2 servings440 kcalDifficulty: Easy

Ingredients

300 g Ribeye steak
250 g Cauliflower
2 pieces Tomatoes
1 bunch Fresh flat-leaf parsley
2 cloves Garlic
3 tbsp Olive oil
1 tbsp Red wine vinegar

Instructions

Step 1
Prepare the chimichurri: finely chop the parsley and garlic, mix with 2 tablespoons of olive oil and vinegar. Rice the cauliflower.
Step 2
Sear the ribeye in a very hot skillet with 1 tablespoon of olive oil, 4 minutes on each side for rare doneness.
Step 3
Sauté the cauliflower rice in the skillet for 3 minutes. Cut the tomatoes into cubes.
Step 4
Let the meat rest for 2 minutes, then slice. Arrange the cauliflower rice and tomatoes in bowls, top with beef and drizzle with chimichurri.

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