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- 1 lb flank steak, trimmed - 1 cup cooked quinoa (or rice) - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 avocado, sliced - 2 tablespoons olive oil - 1 teaspoon salt - 1 teaspoon black pepper - 2 garlic cloves, minced - 1/2 teaspoon red pepper flakes - 1/4 cup red wine vinegar (use apple cider vinegar) - 1/4 cup chopped fresh cilantro - 1/4 cup chopped fresh parsley - 2 garlic cloves, minced - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - 1/4 cup red wine vinegar (substitute with apple cider vinegar) In this dish, the flank steak is the star. The marinade gives it a bold flavor. You coat the steak with olive oil, salt, pepper, garlic, red pepper flakes, and vinegar. Let it sit for at least 30 minutes. This helps the flavors soak in. Next, the chimichurri sauce brings freshness. It mixes cilantro, parsley, garlic, red pepper flakes, salt, and vinegar. This sauce adds a bright taste. You drizzle it over the bowl right before serving. The bowl itself is colorful and healthy. It uses cooked quinoa or rice as a base. Then, you add juicy cherry tomatoes, crunchy cucumber, and creamy avocado. Together, these ingredients create a delightful meal. These fresh flavors and simple steps make Chimichurri Steak Bowls a must-try. Enjoy crafting this dish! {{ingredient_image_1}} To start, you need to marinate the flank steak. In a bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 minced garlic cloves. Add 1/2 teaspoon of red pepper flakes and 1/4 cup of apple cider vinegar to the mix. Coat the steak well in this marinade. Let it sit for at least 30 minutes. If you have time, letting it sit overnight gives it more flavor. While the steak marinates, you can make the chimichurri sauce. In a separate bowl, combine 1/4 cup of chopped fresh cilantro, 1/4 cup of chopped fresh parsley, 2 minced garlic cloves, and 1/2 teaspoon of red pepper flakes. Add 1/4 cup of apple cider vinegar and a pinch of salt and pepper to taste. Mix well, and set this aside. This sauce packs a lot of flavor. Next, it’s time to cook the steak. Heat a grill pan over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off. Cook the steak for about 5-7 minutes on each side for medium-rare. Adjust the time based on how you like your steak. After cooking, let it rest for 5 minutes. This helps keep it juicy. Cut the steak against the grain into thin slices. Now, you can build your bowl. Start with 1 cup of cooked quinoa or rice as the base. Add the sliced steak on top. Then, layer in 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1 sliced avocado. This creates a colorful and fresh look. To finish, drizzle the chimichurri sauce generously over the bowl. Squeeze fresh lime juice on top for a zesty kick. This adds brightness to the dish. Enjoy your Chimichurri Steak Bowl while it is still warm! Each bite combines the flavors perfectly. To cook your steak just right, start with a good marinade. I mix olive oil, salt, pepper, garlic, and red pepper flakes to add depth. Let it marinate for at least 30 minutes. For best results, let it sit overnight. This allows the flavors to soak in. When cooking, use a grill pan over medium-high heat. Make sure to let the steak rest after cooking. This helps keep it juicy. Slice the steak against the grain for tender bites. Chimichurri sauce is so versatile! You can adjust the herbs to fit your taste. If you prefer a stronger flavor, add more garlic or red pepper flakes. Like it fresh? Toss in more cilantro or parsley. Don’t forget the vinegar! This adds a nice tang. If you want a fruitier flavor, try using lime juice instead of vinegar. Experiment and find your perfect mix! Meal prepping with Chimichurri Steak Bowls is easy. Cook a large batch of quinoa or rice at the start of your week. Store it in the fridge. You can marinate the steak ahead of time too. Just keep it sealed tight in the fridge. When you’re ready to eat, cook the steak fresh. This keeps your meal flavorful. Chop your veggies early. Store them in airtight containers. This saves time when you’re hungry. Enjoy your bowls fresh and vibrant each day! Pro Tips Rest the Steak: Allowing the steak to rest after cooking helps retain its juices, making it more tender and flavorful when sliced. Customize the Chimichurri: Feel free to add other herbs like oregano or mint for a unique twist on the classic chimichurri sauce. Quinoa Cooking Tip: Rinse quinoa before cooking to remove any bitterness and enhance its nutty flavor. Perfect Avocado: To pick a ripe avocado, gently squeeze it; it should yield slightly to pressure. Avoid avocados with dark spots or mushy texture. {{image_2}} If you want to change the base of your bowl, you have many options. You can use cauliflower rice for a low-carb choice. Brown rice is a hearty substitute that adds fiber. Couscous can work too, giving a light texture. Each option brings a unique taste and can change the meal's feel. Try them out to find your favorite! Adding more veggies can boost flavor and nutrition. Try bell peppers for a sweet crunch. Zucchini adds moisture and a mild taste. Roasted corn brings a nice sweetness and color. You can also use shredded carrots for a bit of crunch. Mix and match to create your ideal bowl! Not everyone loves flank steak, and that’s okay! Chicken breast is a great swap if you want a lighter protein. Grilled shrimp works well too, adding a seafood twist. For a plant-based option, try chickpeas or grilled tofu. Each protein brings a new flavor and texture to your bowl. Store your Chimichurri Steak Bowls in an airtight container. Keep them in the fridge. They stay fresh for up to three days. If you want to keep it longer, separate the components. Store the steak, veggies, and sauce in different containers. This way, they stay fresh longer. To reheat your steak bowl, use the microwave. Heat it on medium power for one to two minutes. Stir the bowl halfway to make sure it warms evenly. You can also reheat on the stove. Just add a little oil to a pan and warm it over low heat. This keeps the steak juicy and the veggies crisp. You can freeze chimichurri sauce for up to three months. Pour the sauce into ice cube trays. Once frozen, pop them out and store in a freezer bag. When you need chimichurri, just grab a cube. Let it thaw in the fridge or use it straight from the freezer in your dish. Chimichurri sauce is a fresh sauce from Argentina. It is made with herbs, garlic, vinegar, and oil. You can use it on grilled meats, especially steak. The bright green color comes from parsley and cilantro. This sauce adds a zesty flavor to dishes, making them taste vibrant and fresh. Yes, you can use other cuts of steak. Sirloin, ribeye, or skirt steak work well. Choose a cut that is tender. Each cut will give a different flavor and texture. Adjust cooking time based on the thickness of the steak. Just remember to marinate it well for the best taste. To change the spice level, add or reduce red pepper flakes. For a milder taste, use less or none at all. If you like it hot, add more. You can also try adding chopped jalapeños for heat. Taste as you go to find your perfect balance. Chimichurri Steak Bowls go well with many sides. Here are some great options: - Grilled vegetables like zucchini or bell peppers - A fresh green salad with light dressing - Roasted potatoes or sweet potatoes - Garlic bread for a tasty touch These sides enhance the meal and bring out the flavors of the chimichurri sauce. You learned how to make delicious Chimichurri Steak Bowls. We covered all the key ingredients. You saw how to marinate the steak and prepare the sauce. Cooking tips help you get the perfect steak. I shared ways to customize your bowl and store leftovers. Enjoy creating your own tasty meals. This recipe brings great flavors to your table. Try it and share your results!

Chimichurri Steak Bowls

A flavorful bowl featuring marinated flank steak, fresh vegetables, and chimichurri sauce served over quinoa or rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Argentinian
Servings 2

Ingredients
  

  • 1 lb flank steak, trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup cooked quinoa (or rice)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 unit avocado, sliced
  • 1 tablespoon fresh lime juice
  • 1 4 cup chopped fresh cilantro
  • 1 4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 2 teaspoon red pepper flakes
  • 1 4 cup red wine vinegar substitute (use apple cider vinegar)
  • to taste salt and pepper

Instructions
 

  • Marinate the Steak: In a bowl, mix olive oil, salt, pepper, garlic, red pepper flakes, and apple cider vinegar. Coat the flank steak in the marinade and allow it to sit for at least 30 minutes (or up to overnight in the fridge for better flavor).
  • Prepare the Chimichurri Sauce: In a separate bowl, combine chopped cilantro, parsley, minced garlic, red pepper flakes, and apple cider vinegar. Add a pinch of salt and pepper to taste. Stir well and set aside.
  • Cook the Steak: Heat a grill pan over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Cook the steak for about 5-7 minutes on each side for medium-rare, adjusting time according to your desired doneness. Once cooked, let it rest for 5 minutes before slicing against the grain.
  • Assemble the Bowl: In a bowl, layer the cooked quinoa or rice as a base. Top with sliced steak, halved cherry tomatoes, diced cucumber, and sliced avocado.
  • Finish with Chimichurri: Drizzle the prepared chimichurri sauce generously over the assembled steak bowl. Squeeze fresh lime juice on top for added zest.
  • Serve: Enjoy your Chimichurri Steak Bowl while warm!

Notes

Marinating the steak overnight enhances the flavor.
Keyword bowl, chimichurri, healthy, quinoa, steak