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
Scale
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.
