The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl
Clear off your cutting board, aka your departure gate, because we are taking a wildly flavorful lunch flight today! The inspiration for this Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl hit me during a beautifully chaotic Tuesday. I had leftover Indonesian sambal from a weekend takeout feast and a fierce craving for the garlicky, herbaceous punch of Argentine chimichurri I devoured on a backpacking trip through South America years ago. Why not both? I threw them together in a mason jar, gave it a furious shake while simultaneously breaking up a toddler toy dispute, and pure magic happened! This bowl is so special to me because it proves that world-class flavor does not require hours of prep. We quickly marinate a flank steak for a sizzling, high-impact sear, then pile it over a mountain of crunchy jicama, red cabbage, and massive handfuls of fresh mint and cilantro. A heavy shower of crushed peanuts and a vibrant squeeze of lime juice instantly wake up the whole dish! Want to make it your own? Swap the steak for shredded rotisserie chicken, or toss in whatever crunchy veggies you have on hand. Your passport to global flavors in a weeknight salad bowl is stamped and ready!
Featured Recipe
The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl
Clear off your cutting board, aka your departure gate, because we are taking a wildly flavorful lunch flight today! This vibrant bowl takes the herbaceous, garlicky punch of an Argentine chimichurri and marries it with the fiery, umami depth of Indonesian sambal. We quickly marinate flank steak for a sizzling, high-impact sear, then pile it over a mountain of crunchy jicama, red cabbage, and a massive shower of crushed peanuts.
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Timeline
Ingredients
- 1 lb flank steak(patted dry)
- 1 tbsp soy sauce(low-sodium preferred)
- 2 tbsp sambal oelek(divided use)
- 3 tbsp lime juice(freshly squeezed, divided use (about 2 limes))
- 1/2 cup fresh parsley(finely chopped, stems included)
- 1/2 cup fresh cilantro(finely chopped, stems included)
- 3 cloves garlic(minced)
- 1/3 cup extra-virgin olive oil(plus more if needed for dressing consistency)
- 2 tbsp red wine vinegar
- 4 cups red cabbage(finely shredded)
- 1 cup jicama(peeled and cut into matchsticks)
- 1 cup cucumber(sliced into half-moons)
- 1/2 cup roasted peanuts(roughly crushed)
- 1 tbsp neutral oil(avocado or grapeseed oil for searing)
- 1/2 tsp kosher salt(plus more to taste)
Instructions
- 1
Place your 1 lb flank steak in a shallow dish. Rub the meat aggressively with 1 tbsp soy sauce, 1 tbsp sambal oelek, and 1 tbsp lime juice. Let it hang out at room temperature to absorb those jet-setting flavors while you prep the rest of the bowl.
2 min
Tip: Don't skip patting the steak dry before adding the marinade; it helps the quick-marinade cling to the meat rather than watering it down.
- 2
Grab your trusty mason jar. Shove in 1/2 cup fresh parsley, 1/2 cup fresh cilantro, 3 cloves garlic, the remaining 1 tbsp sambal oelek, 1/3 cup extra-virgin olive oil, 2 tbsp red wine vinegar, the remaining 2 tbsp lime juice, and 1/2 tsp kosher salt. Seal the lid tight and shake it like you are on a bumpy flight to Bali.
4 min
Tip: Including the tender stems of parsley and cilantro adds incredible crunch and intense flavor, so don't throw them away!
- 3
Heat 1 tbsp neutral oil in a large cast-iron skillet over medium-high heat until it begins to lightly smoke. Carefully lay the marinated steak in the pan and sear undisturbed for 4 minutes. Flip and sear for another 3 to 4 minutes for a perfect medium-rare. Transfer the steak to your cutting board to rest.
8 min
Tip: Ensure your exhaust fan is on! The sugars in the soy sauce and sambal will char quickly, which is exactly the flavor crust we want.
- 4
While the steak is searing and resting, grab a massive mixing bowl. Toss together the 4 cups red cabbage, 1 cup jicama, and 1 cup cucumber. Pour exactly half of your shaken chimi-sambal dressing over the vegetables and toss until everything is glistening and vibrant.
3 min
Tip: Jicama is my secret weapon for a lunch bowl—it stays incredibly crunchy even after being dressed, meaning no sad, soggy desk lunches.
- 5
Slice the rested flank steak incredibly thin against the grain. Divide your dressed crunch salad into bowls, fan out the sliced steak on top, and drizzle heavily with the remaining dressing. Finish with an absolute downpour of 1/2 cup roasted peanuts.
3 min
Tip: Slicing against the grain is non-negotiable for flank steak; it breaks the muscle fibers and ensures every bite is melt-in-your-mouth tender.
Chef's Notes
To make this incredibly fast for a weekday lunch, you can shake up the dressing and shred the veggies up to 3 days in advance. Just sear the steak fresh!
Chef Mira Lin
Your passport to global flavors in a weeknight salad bowl.
Mira Lin spent her twenties backpacking across continents with a notepad in one hand and a fork in the other, documenting the world's most vibrant street foods as a travel journalist. When motherhood grounded her flights, she realized she missed the fiery street-side grills of Hanoi and the smoky adobo of Oaxaca. Unwilling to sacrifice bold tastes for time, she began translating complex global cuisines into fast, fresh weeknight salads. Today, Chef Mira is the culinary compass for thousands of busy home cooks who crave adventure but only have twenty minutes to spare. Through her innovative bowl builds, she proves that a salad never has to be a boring afterthought.