Creating your own Chimichurri Steak Rice Bowl is a breeze when you follow these easy steps:

1. Prepare the Marinade: In a bowl, mix together minced garlic, parsley, oregano, red pepper flakes, red wine vinegar, salt, and black pepper. Gradually whisk in the olive oil until well combined.
2. Marinate the Steak: Place the flank steak in a resealable bag or shallow dish. Pour half of the chimichurri sauce over the steak, ensuring it’s fully coated. Marinate for at least 30 minutes in the refrigerator.
3. Cook the Rice: While the steak is marinating, cook the rice according to package instructions. Set aside once done.
4. Preheat the Grill/Pan: Heat a grill or stovetop pan over medium-high heat. Lightly oil the grill grates or pan.
5. Cook the Steak: Remove the steak from the marinade, allowing excess to drip off. Grill for 4-6 minutes on each side, depending on thickness and preferred doneness. Use a meat thermometer to ensure it reaches your desired temperature (135°F for medium-rare).
6. Rest the Steak: Remove the steak from the heat and allow it to rest for 5 minutes. This helps retain juices when sliced.
7. Slice the Steak: Cut the steak against the grain into thin slices to maximize tenderness.
8. Prepare the Bowls: In a serving bowl, layer the cooked rice, followed by the sliced steak. Top with halved cherry tomatoes and sliced bell peppers.
9. Drizzle with Chimichurri: Spoon additional chimichurri sauce from the marinade over the assembled bowls, ensuring every bite is packed with flavor.
10. Serve: Garnish with lime wedges, and enjoy your incredible creation!