Local Crate: Carne Asada Bowls with Chimichurri & Grilled Zucchini
This carne asada bowl with chimichurri & grilled zucchini is not only delicious but incredibly easy to make!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Ingredients
What You’ll Get From Local Crate
- Jasmine rice
- Red Pepper Flakes
- Red Wine Vinegar
- Zucchini
- Radish
- Parsley
- Garlic
- Top Sirloin
What You’ll Need From Your Pantry:
- Salt
- Pepper
- Olive Oil
Instructions
- Wash and dry all produce. Remove ends from zucchini and discard, then cut in half, stand each half vertically on the cutting board and cut into ½ “ slices. Remove tops from radishes and discard. Then, thinly slice.
- Remove steak from package, rinse and pat dry.
- Place jasmine rice, 1 ¼ cup water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil, cover and reduce heat to low. Cook 15-20 minutes until tender. Fluff with a fork.
- Place parsley (leaves and stems whole), garlic, red wine vinegar, red pepper flakes, 3 Tbsp olive oil and a pinch of salt and pepper into a food processor or blender. Pulse until smooth.
- Season sirloin with salt and pepper. Place on hot grill or sauté pan over medium- high heat with 1 tsp oil. Sear 2-3 minutes per side until charred and cooked to desired doneness. Remove steak from heat and place on cutting board to rest.
- Add zucchini pieces to previously used grill or sauté pan and cook 1-2 minutes per side until zucchini is golden charred. Remove from heat.
- Slice sirloin against the grain into thin strips.
- Time to plate your dish! Place rice as the base and add your veggies and sirloin, drizzle with plenty of chimichurri!!