Description
Enjoy this flavorful Steak and Potato Bowl topped with vibrant chimichurri sauce. It’s a healthy and satisfying meal.
Ingredients
- 1 pound steak, cut into cubes
- 2 medium potatoes, cubed
- 1 red bell pepper, chopped
- 1/2 red onion, sliced
- 2 cups baby spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chimichurri Sauce:
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes, bell pepper, and red onion with 1 tablespoon olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
- While vegetables are roasting, prepare the steak. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Season steak cubes with salt and pepper. Cook for 5-7 minutes, or until browned and cooked to your desired doneness.
- Prepare the chimichurri sauce by combining all chimichurri ingredients in a bowl and mixing well.
- Assemble the bowls by dividing spinach, roasted vegetables, and steak among bowls.
- Drizzle generously with chimichurri sauce.
- Serve immediately.
Notes
- Adjust the amount of red pepper flakes in the chimichurri sauce to your spice preference.
- You can substitute sweet potatoes for regular potatoes.
- For a leaner option, use a leaner cut of steak.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Argentinian-Inspired