Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless rib eye steaks (about 1 inch thick)
  • salt and pepper
  • 1 15. 25 ounce can black beans, drained
  • 1 6.9 ounce box Spanish rice prepared according to package directions
  • 1 avocado sliced
  • 1 cup halved cherry tomatoes
  • 1 - 1 1/2 cups baby lettuce leaves
  • 1/2 cup diced red onion
  • 3 cloves garlic
  • 1 cup lightly packed cilantro (stems removed)
  • 1 cup packed Italian flat leaf parsley (stems removed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup olive oil

Instruction

  • Make the chimichurri sauce first. Place cilantro, parsley, kosher salt, cumin, white wine vinegar and crushed red pepper in a food processor. Turn food processor on, while it is processing slowly add in the olive oil until the mixture emulsifies, about 1 minute. Let set at room temperature until ready to use.
  • Sprinkle the steaks liberally with salt and pepper.
  • Heat gas grill over to medium-high heat. Cook steaks 3 - 4 minutes per side for medium rare. Transfer to plate and let rest for 10 minutes.
  • While steak is resting, heat black beans in a pan over medium heat just until warmed through.
  • To assemble the bowls: Working in a circle, spoon rice and beans into the bowl. Place tomatoes, onions, avocado and lettuce in the bowl.
  • Slice steak and lay across the bowl. Spoon chimichurri sauce over the top. Serve.