Chimichurri Rice Bowls (modified from HF)

HF - Creamy Chimichurri Bowl with charred Bell Pepper & Tomato over Garlic Rice

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Step 1

Arrange oven rack to top position. Line baking sheet with foil.; toss bell pepper & onion wedges with a drizzle of oil, salt, & pepper onto sheet. Roast (18-22 min.) on top rack until veggies are lightly browned & tender.

Step 2

Meanwhile, heat drizzle of oil in med. pot over med.-high. Add 1 tsp garlic; cook (30 sec.) until fragrant. • Stir in rice, 1½C water, & pinch of salt. Bring to boil, cover, reduce heat to low, & cook (15-18 min.) until rice is tender. • when done, add squeeze of lime & keep covered off heat until ready to serve.

Step 3

While rice cooks, in sm. ramekin, combine sour cream, cilantro, minced onion, reserved garlic, 1 TBSP olive oil, juice from half lime, a pinch of Thai chili, & a pinch of cumin. Stir in water 1t at a time until mixture reaches drizzling consistency. Season with salt & pepper.

Step 4

In another sm. ramekin, combine cilantro, minced onion, garlic, olive oil, lime juice, a pinch of cumin. Stir together for spices to meld. Season with salt and pepper.

Step 5

Pat steak dry with paper towels. Toss in med. bowl with remaining cumin, salt, & pepper. Heat drizzle of oil in lg. pan over high. Add steak; cook (2-3 min.), stirring once or twice, until browned and cooked through.

Step 6

Fluff rice with a fork; stir in 1 TBSP butter & season with salt/pepper. Divide rice between shallow bowls. Top with steak & charred veggies. Drizzle with creamy chimichurri. Serve with remaining lime wedges on the side.