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The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl

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.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 8 minutes
4
easy
lunchsalad
flank-steakmason-jar-dressingcross-culturaldairy-free+1

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Timeline

17 minutes
0m5m10m15m17m
Marinate Flank Steak
2m
Shake Chimi-Sambal
4m
Sear Flank Steak
8m
Toss Crunch Base
3m
Slice and Assemble
3m

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. 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. 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. 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. 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. 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!

Frequently Asked Questions

How long does The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl take to make?

The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl takes about 18 minutes total. That includes 10 minutes of prep and 8 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl?

The main ingredients are: flank steak, soy sauce, sambal oelek, lime juice, fresh parsley, fresh cilantro, garlic, extra-virgin olive oil, red wine vinegar, red cabbage, jicama, cucumber, roasted peanuts, neutral oil, kosher salt.

What type of meal is The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl?

The Buenos Aires-to-Bali Chimi-Sambal Flank Steak Crunch Bowl is categorized as: lunch, salad.