If you’re looking for a fresh, satisfying meal that’s packed with bold flavors, this Grilled Chimichurri Steak Bowl is the perfect choice. Tender grilled flank steak, smoky charred vegetables, fluffy herbed rice, and vibrant homemade chimichurri sauce come together in just 30 minutes, making it an ideal weeknight dinner or meal prep favorite.
Why You’ll Love This Recipe
- Ready in only 30 minutes
- Juicy grilled flank steak with incredible flavor
- Bright, herbaceous homemade chimichurri sauce
- Easy to customize with your favorite grains and toppings
- Perfect for meal prep bowls
- Family-friendly and naturally gluten-free
Ingredients
Steak & Vegetables
- 2 pounds flank steak
- Kosher salt
- Ground black pepper
- 2 ears sweet corn, husks removed
- 2 medium zucchini, quartered lengthwise
- 8 ounces cherry or grape tomatoes
- 1–2 tablespoons avocado oil
- Juice of ½ lemon
Classic Chimichurri Sauce
- 1 cup fresh parsley
- ¼ cup fresh cilantro (optional)
- 4 garlic cloves
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- Salt and black pepper to taste
For Serving
- Herbed lemon rice
- Chopped lettuce, spinach, or arugula
- Crumbled cotija cheese
- Fresh herbs
Instructions
- Preheat the grill to medium-high heat (450–500°F).
- Pat the flank steak dry and season generously with kosher salt and black pepper.
- Toss the corn, zucchini, and tomatoes with avocado oil, salt, and pepper.
- Grill the steak for about 4–5 minutes per side for medium-rare.
- Grill the vegetables for 2–3 minutes per side until lightly charred.
- Remove everything from the grill and let the steak rest for at least 5 minutes.
- Meanwhile, prepare the chimichurri by combining parsley, cilantro, garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined.
- Slice the steak against the grain into thin strips.
- Chop the vegetables into bite-sized pieces and toss with fresh lemon juice.
- Assemble the Grilled Chimichurri Steak Bowl by layering rice, greens, grilled vegetables, sliced steak, and generous spoonfuls of chimichurri sauce. Add cheese and herbs if desired.
Tips & Tricks
- Always slice flank steak against the grain for maximum tenderness.
- Let the steak rest before slicing to keep it juicy.
- Don’t over-process the chimichurri; a slightly chunky texture tastes best.
- Substitute quinoa or cauliflower rice for a lower-carb option.
- Add avocado or black beans for extra nutrition.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Gluten-Free
Notes
- Use sirloin or skirt steak if flank steak isn’t available.
- Cotija cheese can be replaced with feta.
- This recipe also works well with grilled chicken.
- Serve with grilled bread or a crisp green salad.
Nutrition (Approximate Per Serving)
- Calories: 575
- Protein: 40g
- Carbohydrates: 28g
- Fat: 32g
FAQ
Can I make this ahead of time?
Yes. It’s one of the best meal prep bowls because the ingredients store well separately.
What steak works best?
Flank steak is ideal, but skirt steak or sirloin are also excellent choices.
Can I cook it indoors?
Absolutely. Use a grill pan or cast-iron skillet over medium-high heat.
Is chimichurri spicy?
Traditional chimichurri has only mild heat, which you can easily adjust.
Can I freeze it?
Freeze only the cooked steak. Fresh chimichurri and vegetables are best made fresh.
Storage
Refrigerator
Store steak, vegetables, rice, and chimichurri separately in airtight containers for up to 4 days.
Freezer
Freeze cooked steak for up to 3 months.
Reheating
Warm the steak and rice gently in the microwave or skillet. Add fresh chimichurri after reheating.
Similar Recipes
Grilled Chimichurri Steak Bowl (30 Minute Recipe)
Ingredients
Steak & Vegetables
- 2 pounds flank steak
- Kosher salt
- Ground black pepper
- 2 ears sweet corn husks removed
- 2 medium zucchini quartered lengthwise
- 8 ounces cherry or grape tomatoes
- 1 –2 tablespoons avocado oil
- Juice of ½ lemon
Classic Chimichurri Sauce
- 1 cup fresh parsley
- ¼ cup fresh cilantro optional
- 4 garlic cloves
- 2 tablespoons fresh oregano or 2 teaspoons dried
- ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- Salt and black pepper to taste
For Serving
- Herbed lemon rice
- Chopped lettuce spinach, or arugula
- Crumbled cotija cheese
- Fresh herbs
Instructions
- Preheat the grill to medium-high heat (450–500°F).
- Pat the flank steak dry and season generously with kosher salt and black pepper.
- Toss the corn, zucchini, and tomatoes with avocado oil, salt, and pepper.
- Grill the steak for about 4–5 minutes per side for medium-rare.
- Grill the vegetables for 2–3 minutes per side until lightly charred.
- Remove everything from the grill and let the steak rest for at least 5 minutes.
- Meanwhile, prepare the chimichurri by combining parsley, cilantro, garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined.
- Slice the steak against the grain into thin strips.
- Chop the vegetables into bite-sized pieces and toss with fresh lemon juice.
- Assemble the Grilled Chimichurri Steak Bowl by layering rice, greens, grilled vegetables, sliced steak, and generous spoonfuls of chimichurri sauce. Add cheese and herbs if desired.
Notes
- Use sirloin or skirt steak if flank steak isn’t available.
- Cotija cheese can be replaced with feta.
- This recipe also works well with grilled chicken.
- Serve with grilled bread or a crisp green salad.
Conclusion
This Grilled Chimichurri Steak Bowl delivers everything you want in a quick dinner—tender grilled flank steak, colorful vegetables, fluffy rice, and a vibrant herb sauce. Whether you’re planning an easy steak dinner, prepping lunches, or searching for a flavorful healthy steak bowl, this recipe is sure to become a regular favorite.