Ground Beef Chimichurri Bowls
Ingredients
- For the Chimichurri Sauce:
- 1 cup fresh Italian flat-leaf parsley (densely packed, stems removed)2
- 1/2 cup fresh cilantro (optional, or double the parsley)
- 4 cloves garlic, minced or microplaned
- 2 tablespoons red onion or shallot, very finely minced3
- 1/2 teaspoon red pepper flakes (adjust for heat)
- 1/4 cup red wine vinegar (provides the essential acidic backbone)
- 1/2 cup high-quality extra virgin olive oil4
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- *For the Ground Beef Base:*
- 1 lb 85/15 or 90/10 ground beef (I prefer 85/15 for better browning)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon avocado oil (high smoke point for searing)
Instructions
Step-by-Step Instructions
1. Craft the Chimichurri
The secret to a professional chimichurri is the texture. Do not use a food processor. Using a pulse setting often turns the herbs into a muddy paste. Instead, use a sharp chef’s knife to finely mince the parsley and cilantro.
In a small glass bowl, combine the minced herbs, garlic, shallots, and red pepper flakes. Stir in the red wine vinegar and let it sit for 5 minutes—this “macerates” the onions and garlic, mellowing their raw bite. Finally, whisk in the olive oil, salt, and pepper. Set this aside at room temperature to let the flavors marry while you cook the beef.
2. Sear the Beef for Maximum Flavor
Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the avocado oil. Once the oil is shimmering (but not smoking), add the ground beef in a single, flat layer.