Description
This 30-Minute Grilled Chimichurri Steak Bowl features perfectly grilled flank steak paired with charred vegetables and a vibrant homemade chimichurri sauce.
Ingredients
Scale
- 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)
- Fresh parsley, finely chopped (amount as used in sauce)
- Fresh oregano, finely chopped
- Garlic cloves
- Red chili flakes or fresh chili
- Red wine vinegar
- Olive oil
- Salt and black pepper to taste
- Herbed lemon rice (see Recipe Notes)
- Chopped lettuce or greens (arugula, spinach, etc.)
- Cotija cheese
- Finely chopped fresh herbs
Instructions
- Preheat your grill to medium direct heat (450-500°F). Pat the flank steak dry with paper towels. Season steak generously with kosher salt and ground black pepper. Drizzle the prepared vegetables with avocado oil and season with salt and pepper.
- Place the steak on the grill and arrange the vegetables around it. Close the lid and cook steak for 4-5 minutes per side for medium-rare. Grill vegetables for 2-3 minutes per side until charred but tender. Let steak rest for at least 5 minutes before slicing.
- While grilling, make the chimichurri. Combine parsley, oregano, garlic, red chili flakes, red wine vinegar, olive oil, salt, and pepper in a food processor. Pulse until well combined but still textured. Set aside.
- Slice the flank steak against the grain. Chop the grilled vegetables and spritz with fresh lemon juice. Assemble bowls with herbed lemon rice and greens, then top with steak and vegetables. Drizzle with chimichurri sauce and garnish with cotija cheese and fresh herbs. Serve immediately.
Notes
- Herbed lemon rice can be prepped ahead of time.
- Customize vegetables based on preference.
- Chimichurri can be refrigerated for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Grilled Chimichurri Steak Bowl, Flank Steak, Chimichurri Sauce, Grilled Vegetables, Lemon Rice