Steak and chimichurri is one of those combinations that is truly elite, it ALWAYS hits the spot. Throw cowboy caviar in the mix? Game over. This one is a winner!
I went to the farmer’s market recently for the first time of the season, and I spotted some beautiful black eyed peas that immediately kicked in a strong craving for some fabulous cowboy caviar. If you’re unfamiliar with cowboy caviar, it’s basically a very delicious, very fresh bean salad that can really go with anything. It’s delicious as an appetizer scooped up with chips, too! For this recipe, the cowboy caviar is dressed in that delicious chimichurri and takes it to the next level.
Serve these bowls with rice, romaine, avocado, even some pickled onions would be yummy!! Alternatively, if you’re craving some lighter summer fare, omit the rice and make it a steak salad.
Full recipe below- enjoyyy my friends <3
Cilantro Chimichurri (recipe adapted from Cafe de Lites)
1 bunch cilantro, leaves and tender stems
1 small bunch parsley, leaves and tender stems
3 small cloves garlic, roughly chopped
2 tbsp red wine vinegar
juice of one lime
1/2 tsp dried oregano
1/2 tsp dried cumin
pinch red pepper flakes, plus more to taste
1 tsp salt, plus more to taste
freshly cracked black pepper
1/3 cup olive oil, plus more as needed
Add cilantro, parsley, garlic, red wine vinegar, lime juice, and spices to a food processor. Pulse until the herbs are finely chopped. Drizzle in olive oil slowly while pulsing, until the chimichurri comes together. Add more olive oil for a thinner sauce and less for a thicker, herb-forward consistency. Taste, and add more salt, red pepper flakes, and freshly cracked black pepper as needed.
Set chimichurri aside while you prepare the remaining components.
Cowboy Caviar
1 can black eyed peas
1 can black beans (or sub more black eyed peas!)
1 ear corn, sliced off cob
2-3 Roma tomatoes, diced
1 jalapeño, diced
1 red bell pepper, diced
1/2 red onion, diced
2 green onions (green parts only), thinly sliced
handful cilantro, finely chopped
2 Avocadoes, chopped
2 cloves garlic, minced
cilantro chimichurri
salt and pepper
Combine all ingredients in a large bowl, and give them as quick toss to mix everything up. Get a couple spoonfuls of that cilantro chimichurri and add it to the bowl, along with a 1/2 tsp salt. Mix everything well to combine, taste and add more chimichurri/salt as needed (make sure to save a little of the chimichurri for topping the steak!)
Assembling the Bowls
Sliced steak of choice (ribeye, ny strip or filet are all great here- I cooked mine in a cast iron skillet with salt, pepper, and avocado oil)
Chopped romaine
White rice or cilantro lime rice
Extra cilantro chimichurri and avocado slices/chunks
Lime wedges and pickled red onions, optional
Chips for scooping, if desired
Add your base of choice (lettuce/rice/a mix) to the bowls, followed by heaps of cowboy caviar, sliced steak, and a generous spoonful of cilantro chimichurri right on top. Garnish with any additional toppings and dig in!!!
I hope you love this recipe!! Keeping this one on repeat this summer after a day in the sun and a trip to the farmer’s market ;)
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Have a wonderful day friends <3
With love,
Abigail