This recipe features sliced grilled chuck roast tossed with cherry tomatoes, cucumber, chickpeas, and red onion, all coated in a bright, herby homemade chimichurri.
WHY YOU'LL LOVE THIS RECIPE
The homemade chimichurri is extraordinary with bright, herby, garlicky, and slightly spicy flavors no bottled sauce can match.
INGREDIENTS
For this recipe you need: Chuck roast, Cherry tomatoes, Cucumber, Red onion, Chickpeas, Salt and pepper, Fresh parsley, Garlic, Jalapeño, Red pepper, Rice vinegar, and Olive oil
Season the chuck roast with salt and pepper. Heat the grill to medium-high heat and sear the chuck for 3 to 4 minutes without moving, then flip and cook another 2 to 3 minutes.
STEP 1: GRILL THE STEAK
Add the parsley, garlic, jalapeño, red pepper, rice vinegar, olive oil, salt, and pepper to a food processor. Blend until smooth and cohesive.
STEP 2: MAKE THE CHIMICHURRI
While the steak rests, halve the cherry tomatoes, slice the cucumber into half-moons or bite-sized pieces, and drain and rinse the chickpeas. Slice the red onion thinly.
STEP 3: PREP THE VEGETABLES
Slice the steak into bite-sized pieces and add to a large bowl with the prepared vegetables. Pour the chimichurri over everything and toss until every piece is evenly coated.
STEP 4: BUILD THE BOWL
STORAGE TIPS
Keep the steak and vegetable mixture in an airtight container in the refrigerator for up to 3 days. Refrigerate the chimichurri in a jar for one week.
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