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To make Chimichurri Steak Bowls, you need fresh and vibrant ingredients. Here’s a list of what to gather: - 1 lb flank steak - 2 tablespoons olive oil - Salt and pepper, to taste - 1 cup cooked quinoa or brown rice - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup black beans, rinsed and drained - 1 tablespoon lime juice - Fresh cilantro, for garnish These ingredients create a colorful and hearty meal. The steak pairs well with the fresh toppings. Preparing the flank steak is simple. First, rub it with olive oil. This helps the seasoning stick. Next, season it generously with salt and pepper. This improves the flavor. Grill the steak over medium-high heat. Cook for about 5-7 minutes on each side for medium-rare. You can adjust the time based on how you like your steak. After cooking, let the steak rest for 5 minutes. This makes it juicy and easier to slice. For the chimichurri sauce, gather these items: - 1 cup fresh parsley, chopped - 1/2 cup fresh cilantro, chopped - 3 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/3 cup olive oil - 2 tablespoons red wine vinegar (or lemon juice for a non-vinegar option) - Salt, to taste To make the sauce, mix the chopped parsley, cilantro, minced garlic, and red pepper flakes in a bowl. Add olive oil and red wine vinegar. Season with salt. This sauce adds a zesty kick to your steak bowls. Let it sit to blend the flavors. {{ingredient_image_1}} To make the chimichurri sauce, grab a mixing bowl. Add 1 cup of fresh parsley and ½ cup of fresh cilantro, both chopped. Next, add 3 minced garlic cloves. Sprinkle in ½ teaspoon of red pepper flakes for a little heat. Pour in ⅓ cup of olive oil and 2 tablespoons of red wine vinegar. If you prefer, you can swap the vinegar for lemon juice. Season with salt to taste, then mix everything well. Let the sauce sit so the flavors blend together. Start by heating your grill or skillet over medium-high heat. Rub 1 pound of flank steak with 2 tablespoons of olive oil. Season it generously with salt and pepper. Grill the steak for about 5-7 minutes on each side. This timing gives you a medium-rare steak. Adjust the time based on your preferred doneness. Once cooked, remove the steak from heat and let it rest for 5 minutes. After resting, slice the steak into thin strips for easy serving. Now it's time to put your chimichurri steak bowls together. Begin with a base of 1 cup of cooked quinoa or brown rice in each bowl. Next, add your sliced flank steak on top. Then, add 1 cup of halved cherry tomatoes and 1 sliced avocado. Follow this with 1 cup of corn kernels and 1 cup of black beans, which should be rinsed and drained. Drizzle the chimichurri sauce generously over everything. For a final touch, squeeze some lime juice over the bowls and garnish with fresh cilantro. Serve and enjoy your colorful, tasty meal! To grill a great flank steak, start with a hot grill. Heat it to medium-high. This helps sear the meat and lock in juices. Rub the steak with olive oil and season with salt and pepper. Grill for 5-7 minutes on each side for medium-rare. Use a meat thermometer if you want to check doneness. Let it rest for 5 minutes after cooking. This keeps the steak tender and juicy. To boost the flavor of your chimichurri, use fresh herbs. The more vibrant the herbs, the better the taste. Add more garlic for a stronger kick or adjust the red pepper flakes for heat. Mixing in lemon juice can add brightness, too. Let the chimichurri sit for at least 10 minutes before using. This allows the flavors to blend beautifully. For a beautiful steak bowl, layer your ingredients. Start with quinoa or brown rice at the bottom. Add the grilled steak slices on top. Then, arrange cherry tomatoes, avocado, corn, and black beans in a colorful display. Drizzle with chimichurri sauce last. For an extra touch, garnish with lime juice and fresh cilantro. Serve extra chimichurri in small bowls on the side for guests to enjoy. Pro Tips Rest the Steak: Letting the steak rest for a few minutes after cooking helps retain its juices, ensuring each bite is tender and flavorful. Customize the Chimichurri: Feel free to experiment with additional herbs like oregano or mint in the chimichurri sauce for a unique twist. Use Fresh Ingredients: Using fresh ingredients, especially for the chimichurri sauce, will elevate the flavors and freshness of your dish. Layer for Presentation: Arrange the ingredients in colorful layers to create an inviting and visually appealing steak bowl that is perfect for serving. {{image_2}} If you're not into steak, you can try other proteins. Chicken, shrimp, and tofu work great. For chicken, grill or sauté it just like the flank steak. Shrimp cooks quickly and adds a nice touch. Tofu absorbs flavors well, making it a solid choice for a plant-based meal. Choose what you like best! Quinoa and brown rice are both tasty options. Quinoa cooks faster and has more protein. It gives a nice nutty flavor. Brown rice is heartier and adds fiber. You can mix them too! Use what you have at home or what you prefer. Toppings can take your Chimichurri Steak Bowls to the next level. Add fresh corn, jalapeños, or radishes for crunch. You can also include shredded cheese or a dollop of sour cream for creaminess. Try different herbs like basil or mint to change the flavor. Let your creativity shine! Store leftover chimichurri steak bowls in airtight containers. Keep them in the fridge for up to three days. If you separate the ingredients, they will stay fresh longer. Place the steak, grains, and veggies in different containers. This helps keep everything tasty. When reheating, use the microwave or a skillet. For the microwave, place your bowl on medium heat. Heat it in short bursts to avoid overcooking. For the skillet, warm it on low heat. Add a splash of water to keep it moist. This way, the steak stays juicy and the veggies crisp. You can freeze chimichurri steak bowls for easy meals later. Pack the steak and veggies in freezer-safe bags. Avoid freezing avocado, as it turns brown. When ready to eat, thaw in the fridge overnight. Reheat as mentioned for the best taste and texture. You can use skirt steak or sirloin steak as a substitute for flank steak. Both cuts have great flavor and tenderness. Chicken breast or tofu also works well for a lighter option. If you prefer plant-based protein, try tempeh or seitan. These substitutes will still allow you to enjoy the tasty chimichurri sauce. Chimichurri sauce can be stored in the fridge for up to one week. Make sure to keep it in an airtight container. The flavors will continue to develop as it sits. If you want to keep it longer, you can freeze it for up to three months. Just thaw it in the fridge before using. Chimichurri sauce has a mild heat due to red pepper flakes. You can adjust the spice level by adding more or less. If you want it spicy, add extra red pepper flakes or even fresh chili. For a milder flavor, you can skip the flakes altogether. Yes, you can prepare Chimichurri Steak Bowls ahead of time. Cook the steak, quinoa, and veggies in advance. Store each component separately in the fridge. When you're ready to eat, assemble the bowls and drizzle with chimichurri sauce. This makes for a quick, healthy meal during busy days. Chimichurri Steak Bowls pair well with a light salad or grilled vegetables. You might add some crusty bread on the side for extra texture. A refreshing drink like iced tea or lemonade complements the dish nicely. For dessert, consider a fruit salad or sorbet to end your meal on a sweet note. Chimichurri Steak Bowls are a flavorful dish made with simple ingredients. We covered the key components, from juicy flank steak to zesty chimichurri sauce. I shared how to prepare, cook, and assemble your bowls for a tasty meal. Tips on grilling and bold flavor enhancements help you nail it. You can also customize the dish with various proteins and grains. Whether you store leftovers or reheat, keep flavor intact. Enjoy making your own Chimichurri Steak Bowls! They are sure to impress at any meal.

Chimichurri Steak Bowls

A delicious and vibrant bowl featuring grilled flank steak, fresh vegetables, and a zesty chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Argentinian
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 cup cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, sliced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup black beans, rinsed and drained
  • 1 tablespoon lime juice
  • for garnish fresh cilantro
  • 1 cup fresh parsley, chopped
  • 1 2 fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1 2 red pepper flakes
  • 1 3 olive oil
  • 2 tablespoons red wine vinegar (or lemon juice for a non-vinegar option)
  • to taste salt

Instructions
 

  • Prepare the Chimichurri Sauce: In a bowl, combine chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, and red wine vinegar (or lemon juice). Season with salt to taste. Mix well and set aside, allowing the flavors to meld.
  • Cook the Flank Steak: Preheat a grill or a skillet over medium-high heat. Rub the flank steak with olive oil, and season generously with salt and pepper. Grill for about 5-7 minutes on each side for medium-rare, adjusting the time as per your preference. Once cooked, remove from heat and let it rest for 5 minutes before slicing into thin strips.
  • Prepare the Bowls: In serving bowls, start with a base of cooked quinoa or brown rice. Top each bowl with slices of the grilled flank steak, halved cherry tomatoes, sliced avocado, corn kernels, and black beans.
  • Drizzle with Chimichurri: Generously drizzle the chimichurri sauce over the assembled steak bowls.
  • Garnish and Serve: Finish with a squeeze of lime juice and a sprinkle of fresh cilantro on top for added flavor.

Notes

Arrange the ingredients in colorful layers for visual appeal and serve with extra chimichurri on the side in small bowls.
Keyword bowl meal, chimichurri, healthy, steak