Grilled Steak with Chimichurri, Orange Rice, Black Beans, and Grilled Asparagus is a vibrant and flavorful dish that brings together a variety of textures and tastes to create a truly satisfying meal.
The centerpiece of the dish is a perfectly grilled steak, seasoned with a blend of spices to enhance its natural flavors and cooked to your preferred level of doneness. Topping the steak is a generous drizzle of chimichurri sauce,
a zesty and herbaceous condiment made from fresh parsley, garlic, olive oil, red wine vinegar, and a touch of red pepper flakes, adding a bright and tangy kick to every bite.
Grilled Steak with Chimichurri, Orange Rice, Black Beans, and Grilled Asparagus
Ingredients:
For the Steak:
Salt and black pepper, to taste
1 tbsp olive oil
For the Chimichurri Sauce:
1 cup fresh parsley, chopped
3 cloves garlic
2 tbsp red wine vinegar
1/2 cup olive oil
1/2 tsp red pepper flakes
Salt and pepper, to taste
For the Orange Rice:
1 cup long-grain rice
2 tbsp tomato paste
1 3/4 cups chicken broth or water
1/2 tsp cumin
1/2 tsp paprika
Salt, to taste
1 tbsp oil or butter
For the Black Beans:
1 can (15 oz) black beans, drained and rinsed
1 tbsp olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
Salt and cumin, to taste
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
Instructions:
Make the Chimichurri Sauce:
Blend or finely chop parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Set aside.
Cook the Orange Rice:
In a saucepan, sauté rice in oil or butter until slightly golden.
Stir in tomato paste, cumin, paprika, and salt.
Add broth, bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until rice is cooked and fluffy.
Prepare the Black Beans:
In a small skillet, heat oil and sauté onion and garlic until soft.
Add beans, season with salt and cumin, and simmer for 5–10 minutes.
Grill the Asparagus:
Toss asparagus in olive oil, salt, and pepper.
Grill over medium-high heat for 5–7 minutes, turning occasionally until charred and tender-crisp.
Grill the Steak:
Rub steak with olive oil, salt, and pepper.
Grill over high heat for 3–4 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.
Assemble the Plate:
Place sliced steak on the plate and spoon chimichurri over the top.
Serve with orange rice, a scoop of black beans, and grilled asparagus.
Enjoy:
A perfect blend of smoky, herby, and savory flavors with vibrant textures and color on every bite.