I love a meal that is heavy on veggies & full on flavor! This Brazilian Steak Bowl is just that plus it has some delicious slices of filet mignon to top it off. Let’s get straight to what you need to create this delicious meal (hint: make a double batch as the leftovers are perfect for lunch)
Ingredients (serves 4):
- 4 6oz filets
- 2 tbsp Worcestershire sauce
- 1 tsp salt & 1 tsp pepper
- 2 tbsp EVOO (extra virgin olive oil)
- 4 cups fresh spinach
- 1 avocado sliced
- Crispy air fryer brussel sprouts (click HERE for recipe, sub bacon for a package of pancetta)
- Homemade cilantro chimichurri (click HERE for recipe)
- Drizzle of EVOO
- Salt & Pepper to taste
Directions:
- Marinate steak in a large ziplock bag with 2 tbsp Worcestershire sauce, EVOO, 1 tsp salt & 1 tsp pepper. Let it marinate on your counter for at 30 minutes to combine the flavors and bring the steaks down to room temperature. Then throw on the grill and cook to preferred temperature–about 6 minutes per side for medium (depends on thickness of steaks)
- In an air fryer, cook the Brussel sprouts while the steaks are cooking. Click HERE for recipe.
- Then in a small food processor make the cilantro chimichurri sauce. Click HERE for recipe.
- Once steak is cooked, let it sit for 5 minutes then slice the filets into thin slices.
- In a bowl, add the spinach then top with the sliced steak. Next top with crispy Brussels, avocado and chimichurri sauce. Then drizzle with EVOO and top with salt and pepper to taste. Enjoy!