A flavorful & filling meal bursting with vibrant taste of McCormick® Signature Seasonings Chimichurri Seasoning from start to finish. Combine everything in a bowl over warm, fluffy rice and finish with a drizzle of creamy chimichurri creama to seal the deal.
A flavorful & filling meal bursting with vibrant taste of McCormick® Signature Seasonings Chimichurri Seasoning from start to finish. Combine everything in a bowl over warm, fluffy rice and finish with a drizzle of creamy chimichurri creama to seal the deal.
Key products
Instructions
Instructions
- Whisk olive oil, vinegar and 4 teaspoons of the Chimichurri Seasoning in small bowl until well blended. Reserve 3 tablespoons; set aside. Brush steak evenly with remaining Chimichurri mixture, coating evenly.
- Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness (internal temp. should reach 140°F for medium), basting with 2 tablespoons of the reserved Chimichurri mixture halfway through cooking. Transfer steak to a cutting board; let stand 5 minutes. Slice steak across the grain into thin slices.
- Mix remaining 1 tablespoon Chimichurri mixture and crema in small bowl. To serve, divide rice evenly between serving bowls. Top with steak, beans, lettuce, pico de gallo, queso fresco and avocado. Drizzle with chimichurri crema.
Test Kitchen Tip: Heat medium skillet on medium-high heat. Add 1 cup sweet corn kernels (fresh or frozen, thawed). Cook, without stirring, about 4 to 6 minutes or until lightly charred. Stir in 1 teaspoon of the Chimichurri Seasoning, tossing to mix. Use to top steak bowls.
