There’s something so vibrant and fresh about a good steak bowl, and this Grilled Chimichurri Steak Bowl Recipe is hands down one of my favorites to make on a sunny weekend. The juicy, smoky steak paired with the zesty chimichurri and perfectly grilled veggies just hits all the right notes every time.
Why You’ll Love This Recipe
- Bold, Fresh Flavors: The chimichurri sauce brightens up the grilled steak and veggies with a punch of herbaceous zest.
- Quick and Easy: You can have everything grilled and ready in under 30 minutes — perfect for weeknights.
- Customizable Bowls: You get to tailor toppings and sides to your liking — whether it’s greens, cheese, or lemon herb rice.
- Meal Prep Friendly: Prep chimichurri sauce ahead to save time later and enjoy delicious leftovers.
Ingredients You’ll Need
The magic of this bowl lies in simple, fresh ingredients that work in harmony. From the tender flank steak to the vibrant grilled vegetables and the green punch of chimichurri, each item plays a key role.
- Flank steak: This cut is flavorful and grills quickly; look for well-marbled pieces for juiciness.
- Sweet corn: Fresh ears add natural sweetness and a lovely grilled char.
- Zucchini: Quartered lengthwise for easy grilling and perfect bite-size chunks.
- Cherry or grape tomatoes: Threaded on skewers to grill without falling through the grates.
- Avocado oil or high smoke point oil: Helps veggies get a nice sear without burning.
- Lemon juice: Adds brightness to the veggies and rice, balancing the rich steak.
- Chimichurri sauce: The star green herb sauce that ties everything together — fresh herbs, garlic, vinegar, and oil.
- Herbed lemon rice (optional): Makes a fragrant base that soaks up the steak’s juices.
- Greens, cotija cheese, fresh herbs (optional): Great for garnish and an extra flavor pop.
Variations
I love how versatile this grilled chimichurri steak bowl recipe is. You can easily adjust it to suit what you have on hand, your dietary preference, or even just the mood you’re in.
- Protein swap: I’ve tried skirt steak and even chicken thighs for a lighter twist, and both work beautifully with the chimichurri.
- Vegetarian version: Grilled portobello mushrooms or tofu marinated in chimichurri make a delicious plant-based option.
- Spice it up: Add a pinch of red pepper flakes to your chimichurri or toss the veggies in smoked paprika for some heat.
- Seasonal veggies: Swap zucchini for bell peppers or asparagus when in season — grill whatever strikes your fancy.
How to Make Grilled Chimichurri Steak Bowl Recipe
Step 1: Prep Your Steak and Veggies for the Grill
Start by preheating your grill to medium-high heat (about 450–500°F). While it’s warming up, pat your flank steak dry with paper towels to ensure a nice sear, then season liberally with kosher salt and black pepper — I usually do about 1 teaspoon of salt per pound of meat. For the veggies, drizzle avocado oil and season lightly with salt and pepper. Pro tip: arranging cherry tomatoes on skewers keeps them from slipping through your grill grates.
Step 2: Grill Steak and Vegetables to Perfection
Place the steak right over the heat and arrange your veggies around it, making sure the zucchini and tomato skewers go perpendicular to the grates so they don’t fall through. Grill the steak about 4-5 minutes per side for medium-rare – that’s where the flavor really shines. Vegetables just need 2-3 minutes per side to get a gorgeous char and tender bite. After grilling, resist the urge to cut the steak immediately; rest it for 5 minutes to keep it juicy.
Step 3: Whip Up Your Flavorful Chimichurri Sauce
While your steak and veggies are grilling and resting, toss the chimichurri ingredients into a food processor and pulse just until combined – you want it chunky, not a smooth puree. Taste it and adjust with extra salt or pepper if needed. This sauce is what truly brings the bowl alive, so don’t skip it!
Step 4: Slice Steak Against the Grain and Build Your Bowl
This is the most important step to get tender steak every time. Notice the direction of the meat fibers, and slice thinly across them. Chop the grilled veggies into bite-sized pieces and toss with lemon juice to add brightness. I love starting with a bed of herbed lemon rice and some fresh greens, then layering the steak and veggies on top, finishing everything off with a generous drizzle of chimichurri.
Pro Tips for Making Grilled Chimichurri Steak Bowl Recipe
- Dry Your Steak Well: I discovered this trick when I realized the difference it makes to get a proper sear and avoid steaming the meat.
- Don’t Skip the Resting: Let your steak sit for at least 5 minutes after grilling to lock in those juices; your meat will be way more tender.
- Slice Against the Grain: This technique is a game changer for tenderness — it breaks up muscle fibers making each bite easier to chew.
- Use a Meat Thermometer: Avoid guesswork by aiming for 135°F medium rare; the steak will keep cooking slightly while resting.
How to Serve Grilled Chimichurri Steak Bowl Recipe
Garnishes
I’m a big fan of finishing these bowls with crumbled cotija cheese because it adds a nice salty creaminess that balances the tangy chimichurri. Fresh herbs like parsley or cilantro sprinkled over top brighten everything up even more. Sometimes, I throw in some arugula for a peppery bite or a handful of chopped lettuce for crunch.
Side Dishes
Though this bowl is quite filling, I often pair it with a crisp side salad or grilled bread rubbed with garlic and olive oil when I’m serving it for guests. A light corn salad with tomatoes and avocado also complements the flavors perfectly.
Creative Ways to Present
For a fun twist when hosting, I like to set up a “build your own steak bowl” station with bowls of chopped veggies, herbs, cheeses, and chimichurri on the side. It’s always a hit and sparks conversation — plus everyone tailors the bowl exactly how they like it!
Make Ahead and Storage
Storing Leftovers
I store leftover steak, veggies, and chimichurri separately in airtight containers in the fridge. This keeps everything fresh and easy to reheat individually without mixing flavors too soon. Just make sure to consume within 2-3 days for the best taste and texture.
Freezing
I’ve frozen leftover grilled flank steak and chimichurri sauce with good results — just thaw the sauce in the fridge overnight and gently reheat the steak. The textures hold up well if wrapped tightly and frozen soon after cooking.
Reheating
For reheating, I prefer using the stovetop to warm steak and vegetables gently in a skillet with a splash of water or oil to avoid drying out, but a microwave works fine in a pinch. Reheat just until warmed through — overcooking makes the steak tough.
FAQs
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What cut of steak is best for the Grilled Chimichurri Steak Bowl Recipe?
Flank steak is the top choice because it has fantastic flavor and grills quickly. If you can’t find flank steak, skirt steak or hanger steak make great substitutes. These cuts have a similar texture and grilling performance. Remember to slice against the grain to ensure tenderness.
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Can I make the chimichurri sauce ahead of time?
Absolutely! The chimichurri sauce actually tastes better after sitting for a few hours or overnight since the flavors meld. You can store it in an airtight container in the fridge for up to a week, which also speeds up dinner prep later on.
- How do I know when my steak is done?
Using a meat thermometer is the easiest way to check. For medium-rare, aim for an internal temperature of about 135°F before resting. The steak will continue to cook a bit after removing from the grill, so pulling it just shy of your target temp guarantees juiciness.
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What sides go well with the Grilled Chimichurri Steak Bowl Recipe?
Simple sides like herbed lemon rice, grilled bread, or a fresh green salad complement the bowl perfectly. If you want to add more veggies, grilled asparagus or a corn salad brightens the meal wonderfully.
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Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan on the stovetop works well if you don’t have access to an outdoor grill. Just be sure to preheat it properly and cook the steak and veggies in batches if needed. You’ll still get nice grill marks and great flavor.
Final Thoughts
I absolutely love how this Grilled Chimichurri Steak Bowl Recipe brings bold flavors and fresh ingredients together with minimal fuss. When I first tried making this, I was surprised at how quickly it came together without sacrificing any depth of flavor. Whether you’re looking to impress friends or just want a satisfying weeknight meal, this bowl delivers every time. I hope you’ll give it a go — it might just become your new favorite, too!
Print
Grilled Chimichurri Steak Bowl Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentine-inspired
Description
This Grilled Chimichurri Steak Bowl features juicy flank steak grilled to perfection, charred vegetables, and a vibrant homemade chimichurri sauce. Served over herbed lemon rice and fresh greens, this dish is a flavorful and satisfying meal perfect for a quick weeknight dinner or weekend BBQ.
Ingredients
Steak and Vegetables
- 2 pounds flank steak
- Kosher salt & ground black pepper, to season
- 2 ears sweet corn, husks & silks removed
- 2 medium zucchini, quartered lengthwise
- 8 ounces cherry or grape tomatoes, threaded on skewers
- 1–2 tablespoons avocado oil or high smoke point oil of choice
- ½ lemon, juiced (about 1 tablespoon juice)
Chimichurri Sauce
- Fresh parsley (typically 1 cup packed)
- Fresh cilantro (½ cup packed)
- 3–4 cloves garlic
- 1 shallot or small red onion
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional for heat)
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- Kosher salt & ground black pepper to taste
For Serving (Optional)
- Herbed lemon rice (2 cups cooked rice, lemon zest & juice, chopped parsley & cilantro)
- Chopped lettuce or greens (arugula, spinach, etc.)
- Cotija cheese
- Finely chopped fresh herbs
Instructions
- Prep the Grill and Ingredients: Preheat the grill for medium direct heat grilling at 450-500 degrees Fahrenheit. Pat the flank steak dry with paper towels and season liberally with kosher salt (about 1 teaspoon per pound) and ground black pepper. Arrange the vegetables on a separate plate or baking sheet, drizzle with avocado oil, season with ½ teaspoon kosher salt and pepper, and toss to coat evenly. Set aside.
- Grill Steak and Vegetables: Place the seasoned flank steak on the grill grates. Arrange the vegetables around the steak, positioning the tomato skewers and zucchini perpendicular to the grates to prevent falling through. Close the lid and grill the steak 5 minutes per side for medium rare doneness. Grill the vegetables for 3 minutes per side, until nicely charred. Remove everything from the grill and let the steak rest at least 5 minutes before slicing.
- Prepare Chimichurri Sauce: While the steak and vegetables cook and rest, combine fresh parsley, cilantro, garlic, shallot, dried oregano, red pepper flakes, olive oil, red wine vinegar, salt, and pepper in a food processor. Pulse until combined but still slightly chunky. Adjust seasoning as needed. Set aside or refrigerate up to 1 week.
- Slice Steak and Prepare Veggies: Cut the rested flank steak thinly against the grain into strips. Chop the grilled vegetables into bite-sized pieces and spritz with fresh lemon juice to brighten the flavors.
- Assemble the Steak Bowls: Create a base using herbed lemon rice and fresh greens, then top with grilled vegetables and sliced steak. Drizzle generously with chimichurri sauce and add optional toppings like cotija cheese and fresh herbs. Serve immediately and enjoy.
Notes
- Flank steak is best served medium rare at 135 degrees Fahrenheit and must be sliced against the grain to ensure tenderness.
- If flank steak is unavailable, skirt steak, hanger steak, top sirloin or ribeye can be used as substitutes.
- Herbed Lemon Rice is easy to make by mixing 2 cups cooked rice with lemon zest, lemon juice, and chopped parsley and cilantro for extra flavor.
- Prepare chimichurri sauce in advance to save time; it keeps well refrigerated in an airtight container for up to one week.
- Store leftovers separately in airtight containers; steak and veggies best within 2-3 days and chimichurri sauce up to 1 week.
- Reheat steak and vegetables gently in microwave or on stovetop before assembling bowls.
