I recently discovered chimichurri sauce while having dinner at a friend’s house, and immediately fell in love. With just a few simple ingredients you probably have in your pantry (besides the parsley), you can whip up your own batch at home! Chimichurri sauce is super healthy, and you can serve it up with a wide variety of protein! In this post, we’re using chimichurri sauce to liven up last night’s leftover Black Peppercorn Cast Iron Steak.

To make the chimichurri sauce, just throw all ingredients in a food processor (or a blender) and pulse until pureed. If you’ve got one, you could use an emulsion blender instead. Let the chimichurri sit for 20-30 minutes before serving in order for the flavors to enhance.

If you don’t have leftover Black Peppercorn Cast Iron Steak, you can learn how to make it here. Our top choice for chimichurri: throw a cupful of grains (any kind will do) into a bowl with leftover steak and smother in chimichurri sauce. I chose quinoa for this bowl, but you could use wild rice, bulgar, or any ancient grain you want. Leftover chimichurri can be stored in the fridge in an airtight jar for one week.

If you make our Chimichurrri Steak Bowls, we’d love to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.