Chimiccurri steak rice bowl

Prep-time Bake-time
10 min 10 min
4 people


  • 2 foodhaus fillet steaks
  • 1 cup Uruguayan parboiled rice
  • 1 tbsp Chorio olive oil
  • 1 Alion fresh avocado
  • 10-15 Alion cherry tomatoes
  • Maldon sea salt
  • Maldon pepper
  • For the Chimiccurri sauce:
  • 1/2 cup Ardo parsley
  • 3 tsp Ardo diiced garlic
  • 1 tsp Ardo chili
  • 1 tsp dried oregano
  • 1/2 cup Chorio olive oil
  • 3 tbsp lemon juice
  • Maldon sea salt
  • Maldon pepper


Start by boiling one cup of rice. While it cooks, season the fillet steaks with salt and pepper. Heat one tablespoon of olive oil and cook the fillet steaks to your preference. Put the steaks aside to rest and proceed to prepare the Chimiccurri sauce by mixing all ingredients together.
To assemble the rice bowls start by placing the rice into the bowls, then add the steak on top, and finally add the avocado and cherry tomatoes. Finish with a generous tablespoon of the Chimiccurri sauce and enjoy!