Chimichurri Steak Bowl
A flavorful Chimichurri Steak Bowl featuring marinated steak, fresh veggies, and grains, perfect for a satisfying family meal.
Ingredients
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped Use fresh herbs for best flavor.
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes Adjust to taste.
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- Salt and pepper to taste
For the Steak Bowl
- 1.5 lbs flank steak (or your choice of steak) Flank steak is ideal for its flavor and tenderness.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 avocado, sliced
- 1 bell pepper, diced
- Lime wedges (for serving)
Instructions
Preparation of Chimichurri Sauce
- In a medium bowl, combine the fresh parsley, cilantro, minced garlic, and red pepper flakes.
- Stir to mix the dry ingredients evenly before slowly adding in the olive oil and red wine vinegar.
- Season with salt and pepper to taste and set aside to allow the flavors to meld.
Cooking the Steak
- Pat the flank steak dry with paper towels and season it generously on both sides with salt, pepper, and garlic powder.
- Preheat a grill or a cast-iron skillet over medium-high heat.
- Once hot, place the steak on the grill or skillet and cook for about 4-6 minutes on each side for medium-rare.
- Use a meat thermometer for best results—aim for 130-135°F for medium-rare.
- Once cooked to your liking, remove the steak from the heat and let it rest for about 5-10 minutes.
- After resting, slice the steak against the grain into thin strips.
Assembling the Bowl
- Begin layering your steak bowls with a base of cooked quinoa or brown rice in each bowl.
- Top with a generous portion of sliced steak, then arrange the cherry tomatoes, cucumber, avocado, and bell pepper around the steak.
- Generously drizzle the chimichurri sauce over the steak and bowls.
Serving
- Serve the Chimichurri Steak Bowls with lime wedges on the side for an extra burst of freshness.
Notes
For a vegetarian option, swap the steak for marinated grilled portobello mushrooms or tofu. Store leftovers in airtight containers.