This chimichurri steak and bacon bowl, inspired by the popular Mendocino Farms sandwich, layers juicy grilled steak, crispy bacon, and a vibrant, herbaceous chimichurri over warm rice and beans. It’s a hearty, flavor-packed meal that balances bright, tangy notes with rich, smoky ones, making it a satisfying dinner that comes together in under an hour.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 4 slices (120 g) bacon, chopped
- 1 cup (200 g) long-grain white rice, rinsed
- 1 1/2 cups (355 ml) water
- 1 cup (170 g) cooked black beans, drained and rinsed
- 1/2 cup (20 g) fresh flat-leaf parsley, finely chopped
- 1/2 cup (20 g) fresh cilantro, finely chopped
- 2 tbsp (30 ml) red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 lime, cut into wedges, for serving
Instructions
- Season both sides of the steak with salt and pepper. Let sit at room temperature while you prepare the chimichurri.
- In a medium bowl, combine the parsley, cilantro, red wine vinegar, garlic, oregano, red pepper flakes (if using), and 1/2 teaspoon salt. Slowly whisk in the extra-virgin olive oil until well blended. Set aside.
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice and stir for 1 minute until lightly toasted. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- While the rice cooks, heat a large skillet or grill pan over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crispy, about 5–7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 1 tablespoon of the bacon drippings in the skillet.
- Increase the heat to high. Add the steak to the hot skillet with the reserved drippings. Cook for 3–4 minutes per side for medium-rare, or until it reaches an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for whole cuts of beef). Transfer the steak to a cutting board and let rest for 3 minutes.
- While the steak rests, stir the black beans into the cooked rice and warm over low heat for 2–3 minutes, adding a splash of water if needed to keep moist.
- Thinly slice the steak against the grain.
- Divide the rice and beans among 4 bowls. Top with sliced steak and crispy bacon. Spoon the chimichurri over the top. Serve with lime wedges.
Tips
- For the best flavor, let the chimichurri sit for at least 10 minutes before serving so the herbs infuse the oil. It can also be made a day ahead.
- If you can’t find flank or skirt steak, use sirloin or ribeye; just adjust cooking time based on thickness.
- Don’t skip resting the steak—it allows the juices to redistribute, keeping the meat tender.
- To make it lower in fat, use turkey bacon and omit the reserved drippings, using olive oil instead.
Serving Suggestions
Serve this bowl as a complete meal on its own. For a lighter version, swap the rice for a bed of greens. It also pairs well with grilled corn or a simple avocado salad. A cold beer or sparkling water with lime complements the chimichurri’s acidity.
Variations
- Chicken version: Replace steak with 1 lb (450 g) boneless chicken thighs; cook to 165°F (74°C).
- Vegetarian: Omit the bacon and steak, add extra black beans or grilled portobello mushrooms.
- Spicy: Add a minced jalapeño to the chimichurri, or drizzle with hot sauce.
- Grain swap: Use quinoa or farro instead of white rice for a nuttier texture.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri separate if possible. Reheat the rice and steak in the microwave or a skillet over medium heat until warmed through (165°F / 74°C for leftovers). Add a splash of water to the rice to prevent drying. The chimichurri is best served fresh but can be kept refrigerated for up to 3 days; bring to room temperature before using.
Frequently Asked Questions
Can I use dried oregano instead of fresh? Yes, dried oregano works well; use 1/2 teaspoon and add it to the vinegar to rehydrate.
What if I don’t have red wine vinegar? Apple cider vinegar or sherry vinegar are good substitutes, though they will slightly alter the flavor.
Can I grill the steak instead of pan-searing? Absolutely, grill over medium-high heat for the same time per side, checking temperature.
How do I keep the steak from being tough? Slice against the grain and don’t overcook—medium-rare is ideal for flank or skirt.
Can I make this dairy-free? It already is dairy-free.
Can I freeze the chimichurri? Yes, freeze in an ice cube tray for up to 3 months; thaw in the fridge overnight.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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