Ingredients:

  • 1 lb (450g) Sirloin steak, about 1 inch thick
  • 2 tablespoons Olive oil (30ml)
  • 2 tablespoons Soy sauce (30ml)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 clove Garlic, minced
  • 1 teaspoon Dijon mustard (5ml)
  • 1/2 teaspoon Black pepper (2.5ml)
  • 1/4 teaspoon Red pepper flakes (optional) (1.25ml)
  • 1/2 cup Fresh parsley, roughly chopped (packed)
  • 2 tablespoons Fresh oregano leaves
  • 2 cloves Garlic, minced
  • 1/4 cup Red wine vinegar (60ml)
  • 1/2 cup Olive oil (120ml)
  • 1/4 teaspoon Red pepper flakes (optional) (1.25ml)
  • Salt and pepper to taste
  • 1 cup Cooked rice, (white, brown or quinoa) (200g)
  • 1 Avocado, sliced
  • 1/2 cup Cherry tomatoes, halved (60g)
  • 1/4 cup Red onion, thinly sliced (30g)
  • Lime wedges, for serving

Instructions:

  1. In a large bowl, whisk together all marinade ingredients. Add steak and toss to coat. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
  2. Combine all chimichurri ingredients in a food processor or by hand, chop and mix, and pulse until finely chopped but not completely pureed. Season to taste with salt and pepper.
  3. Heat a skillet over medium-high heat until smoking hot. Remove steak from marinade (discard marinade). Sear steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness (use a meat thermometer). Let rest for 5 minutes before slicing against the grain.
  4. Divide cooked rice between two bowls. Top with sliced steak, avocado, cherry tomatoes, and red onion. Drizzle generously with chimichurri sauce.
  5. Serve immediately with lime wedges.