Healthy Burrata Chimichurri Steak Bowls

These Burrata Chimichurri Steak Bowls are a quick, healthy and delicious meal, full of fresh Summer flavours! You can use any kind of steak you like and swap out the toppings to be exactly what you enjoy.

Fresh bowls are a staple meal for us during the Summer. You can make so many different flavor combos, they are nourishing and full of flavor. These Burrata Chimichurri Steak bowls use fresh herbs that are in season, beautiful juicy corn and creamy burrata. All things that pair beautifully with juicy seared steak.

I love making steak bowls because you can have them ready in under 30 minutes. Start by cooking the rice and corn. Then, whip up the chimichurri sauce by blending all the fresh ingredients together. Finally, sear up the steaks in a nice hot skillet, then slice thin and pile onto the rice with all the toppings, including soft, creamy burrata cheese!

These bowls can be made with any kind of venison, beef or wild game steaks you have. They make delicious leftovers and are completely gluten free. If you need a quick and tasty recipe to add to your dinner menu, then this one if for you.

Tips for Making Perfect Chimichurri Burrata Steak Bowls

1. Always make sure that your steaks are room temperature before searing. This ensures that they will cook evenly throughout and give you the perfect doneness that you desire.
2. If you are using wild game steaks like venison, you never want to cook the past 135F internal temperature. Because wild game meat is so lean, if you cook it past medium rare it can get dry and tough very quickly and not be enjoyable to eat.

Burrata Chimichurri Steak Bowl Ingredients

Steak– Any steak of your choosing is great. Venison, elk, moose, beef etc.

Burrata Cheese– This is like a fresh mozzarella, but even softer and more creamy.

Corn– Fresh corn on the cob is best, so you can roast it.

Pickled Onions– You can make these at home with just onions, apple cider vinegar, salt & maple syrup or buy them.

Rice- I like to use jasmine rice, but any white rice will be delicious.

Parsley– Fresh Italian parsley is best.

Cilantro– Use fresh as well.

Basil– Adds a deeper flavor.

Olive Oil– This is the base of the chimicurri. Olive oil will give the best flavor.

Garlic– Fresh garlic is essential in Chimichurri.

Red Onion– Red is best, but you can use white if that is all you have.

Lemon– Fresh squeezed lemon adds a beautiful acidity to the chimichurri.

Red Wine Vinegar- Just a touch.

Chili Flakes– Optional, but adds just a slight kick to the sauce.

The Steps

1. Start by cooking the rice however you like to cook it.
2. While that cooks, preheat your oven to 400 and season the corn with a bit of olive oil, salt and pepper.
3. Roast until tender about 25 minutes, then cut the corn off the cob.
4. Next, add all of the chimichurri ingredients to a food processor or a jar with an immersion blender. Blend until combined, leaving some smaller pieces of the herbs in tact. Set aside.
5. Finally, pat your steaks dry, then season generously on all sides with salt and pepper.
6. Heat a skillet over high heat with a couple tbsp of butter, ghee or tallow.
7. Once the pan is nice and hot, add the steaks and sear for a couple minutes per side. If you are using wild game you will want to cook it just to 115-130F internal temp, then remove from the pan and let rest for 5-10 minutes.
8. To serve, add a big spoonful of rice to a bowl, top with some of the roasted corn, sliced avocado, a wedge of burrata cheese and some pickled red onion.
9. Finish it off by slicing the steak thin, then layering that on to the bowl, and topping with a generous drizzle of the chimichurri. Enjoy!

If you give this recipe a try, leave a comment or recipe review below!

Looking for more healthy dinners to make with your wild game?

https://cmbarndominium.com/sesame-mandarin-crispy-rice-steak-salad/

https://cmbarndominium.com/quick-healthy-venison-burger-bowls/

https://cmbarndominium.com/20-minute-easy-venison-and-broccoli/