Ingredients:

• 1 lb flank steak or skirt steak

• 2 tbsp olive oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 red onion, sliced

• 1 tsp chili powder

• 1 tsp cumin

• Salt and pepper, to taste

• 2 cups cooked rice (white, brown, or cilantro-lime rice)

Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 3 garlic cloves, minced

• 2 tbsp red wine vinegar

• ½ cup olive oil

• 1 tsp dried oregano

• ½ tsp red pepper flakes

• Salt and pepper, to taste

Instructions:

1. Make Chimichurri: In a bowl, combine parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Mix well and set aside.

2. Cook Steak: Season steak with salt, pepper, chili powder, and cumin. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook steak 4–5 minutes per side or until desired doneness. Let rest, then slice thinly.

3. Sauté Veggies: In the same skillet, add remaining olive oil and cook bell peppers and onion until tender and slightly charred.

4. Assemble Bowls: Add a scoop of rice to each bowl. Top with sautéed veggies, sliced steak, and a generous drizzle of chimichurri sauce.

5. Serve: Garnish with extra parsley or lime wedges if desired.