Argentinian beef poke bowl with kumara and chimichurri

This poke bowl recipe takes on the flavours of South America with quinoa, chimichurri sauce, jalapeño and corn chips. Serve for a tasty weeknight meal that takes this trendy dish in a delicious new direction

By Sarah Murphy
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


  • 300 gram orange kumara, cut into 1.5cm rounds
  • 1/4 cup olive oil
  • 600 gram rump steak, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 500 gram microwave brown rice and quinoa
  • 1 cup char-grilled capsicum, drained, cut into strips
  • blue corn chips, sour cream, sliced jalapeño to serve
  • 1/4 cup olive oil
  • 1 cup coriander leaves
  • 1 cup flat-leaf parsley leaves
  • 1 jalapeño chilli
  • 2 tablespoon red wine vinegar
  • 1 tablespoon capers


  • 1
    Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
  • 2
    Arrange kumara on tray, then drizzle with 1 tablespoon oil, season and bake for 20 minutes or until tender and golden.
  • 3
    In a medium bowl, coat steak in combined remaining oil and garlic. Set aside for 10 minutes to marinate.
  • 4
    For the chimichurri: In a small food processor, pulse all ingredients until a paste forms. Season and transfer to a bowl.
  • 5
    Heat a large nonstick frying pan on high. Stir-fry beef, tossing, for 1-2 minutes until cooked to your liking.
  • 6
    Serve brown rice and quinoa topped with beef, kumara, capsicum and chimichurri. Accompany with corn chips, sour cream and sliced jalapeño, if desired.


  • Blue corn chips are available in most large supermarkets or health food shops.