The
Daily
Fix
Rest
Steak Chimichurri Bowls
Unbreakable - Miami
Rest day
Seared steak drizzled with herb-packed chimichurri butter, served over roasted cauliflower rice.
Health Retreat 2026
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
For the Steak:
1 lb flank, skirt, or sirloin steak
Salt & pepper, to taste
1 tsp garlic powder
1 Tbsp butter or ghee (for searing)
For the Chimichurri Butter:
2 Tbsp butter, softened
1 Tbsp fresh parsley, chopped
1 Tbsp fresh cilantro, chopped
1 clove garlic, minced
1 tsp red wine vinegar
½ tsp chili flakes or minced red chili (optional)
Salt, to taste
For the Roasted Cauliflower Rice:
3 cups riced cauliflower (fresh or thawed frozen)
1 Tbsp butter or ghee, melted
½ tsp smoked paprika
Salt & pepper, to taste
Macronutrients
(per serving, serves 2)
Protein: 48g
Fat: 38g
Carbs: 5g
Preparation
In a small bowl, mix softened butter with parsley, cilantro, garlic, vinegar, chili flakes, and salt. Set aside (or chill slightly to firm).
Preheat oven to 400°F (200°C). Toss cauliflower rice with melted butter or ghee, paprika, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, stirring halfway, until lightly golden and slightly crispy.
Pat steak dry and season with salt, pepper, and garlic powder. Sear in butter or ghee in a hot skillet over medium-high heat, about 3–4 minutes per side (depending on thickness) for medium-rare. Rest 5 minutes, then slice against the grain.
Divide roasted cauliflower rice into bowls. Top with sliced steak and a generous dollop of chimichurri butter. Let the butter melt into the warm steak.
Had a great workout that reminded me I’ve been taking it too easy lately 😅