Argentinian Gaucho Bowl

Serves: 2
Prep Time: 20 minutes

Cook Time: 20 minutes
Calories: ~700 per bowl

Inspired by the rugged charm of South American ranch life, this bowl brings the heat, the flavor, and the fresh-herb magic of chimichurri. Juicy grilled steak, charred summer squash, zesty marinated beans, and bold Cilantro Chili Bitchin’ Sauce come together like a slow dance around an open fire. Smoky, saucy, and totally satisfying.

Ingredients

1 cup	Cooked Rice
1/2 cup	Chimichurri
1/2 cup	Marinated Beans
3 oz	Grilled Steak, sliced against the grain
1/2 cup	Grilled Squash (summer, zucchini, or yellow)
1-2	Grilled peppers ( poblano, anaheim, or red bell)
1/4 cup	Cilantro Chili Bitchin' Sauce (plus more for drizzling)

Method

1. Marinate your steak:
Tri tip, flank, or skirt steak all work beautifully. Rub it down with garlic, shallot, red wine vinegar, oregano, olive oil, and let it rest for at least 30 minutes (longer = bolder). Grill or sear to your preferred doneness. Rest, then slice against the grain.

2. Roast or grill the veggies:
Slice your squash, drizzle with olive oil, and roast at 400°F for 10–15 minutes or grill until beautifully charred. Grill whole peppers alongside until charred.

3. Flavor that rice:
Scoop ¼ cup chimichurri and 2 tbsp Cilantro Chili Bitchin’ Sauce into your warm rice and stir to combine. This is the flavor base of your bowl!

4. Assemble the bowl:
Start with rice, then add marinated beans, grilled squash, and steak slices. Lay the grilled peppers over the top.

5. Finish strong:
Drizzle more Cilantro Chili Bitchin’ Sauce over the steak and finish with a healthy dollop of chimichurri in the middle.

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