Fresh, vibrant, and packed with smoky flavor, these Grilled Chimichurri Steak Bowls are the perfect summer meal. Juicy grilled flank steak, charred vegetables, fluffy herb rice, crisp greens, and a bright homemade chimichurri sauce come together in one satisfying bowl that’s perfect for weeknight dinners, meal prep, or backyard barbecues.
Why You’ll Love This Recipe
- Tender, juicy grilled steak with bold chimichurri flavor.
- Loaded with colorful grilled vegetables.
- Perfect for meal prep and healthy lunches.
- Easy to customize with your favorite toppings.
- Fresh, vibrant, and protein-packed.
- Great for summer grilling and entertaining.
Ingredients
For the Steak
- 2 pounds flank steak
- Kosher salt
- Freshly ground black pepper
For the Vegetables
- 2 ears sweet corn, husks removed
- 2 medium zucchini, quartered lengthwise
- 8 ounces cherry or grape tomatoes, threaded onto skewers
- 1–2 tablespoons avocado oil
- ½ lemon, juiced
Chimichurri Sauce
- 1 cup fresh parsley
- ½ cup fresh cilantro
- 4 garlic cloves
- 2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
For Serving
- Herbed lemon rice
- Chopped lettuce, spinach, or arugula
- Crumbled Cotija cheese
- Fresh parsley or cilantro
Instructions
- Preheat the grill to 450–500°F (230–260°C) for medium-high direct heat.
- Pat the flank steak dry with paper towels and season generously with kosher salt and black pepper.
- Place the corn, zucchini, and tomato skewers on a tray. Drizzle with avocado oil and season lightly with salt and pepper.
- Place the steak on the grill and arrange the vegetables around it.
- Grill the steak for 4–5 minutes per side for medium-rare, or cook to your preferred doneness.
- Grill the zucchini and tomato skewers for about 2–3 minutes per side, and rotate the corn until lightly charred on all sides.
- Transfer everything to a platter and allow the steak to rest for at least 5 minutes.
- Meanwhile, prepare the chimichurri sauce by combining the parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, lemon juice, crushed red pepper flakes, salt, and black pepper in a food processor. Pulse until finely chopped but not completely smooth.
- Slice the flank steak thinly against the grain.
- Cut the grilled corn from the cob, chop the zucchini into bite-sized pieces, and squeeze fresh lemon juice over the vegetables.
- Assemble the Grilled Chimichurri Steak Bowls by layering herbed lemon rice and greens into bowls. Top with sliced steak, grilled vegetables, and a generous spoonful of chimichurri sauce.
- Finish with Cotija cheese and fresh herbs before serving.
Tips & Tricks
- Always slice flank steak against the grain for maximum tenderness.
- Let the steak rest before slicing to keep it juicy.
- Homemade chimichurri tastes even better after resting for 30 minutes.
- Add avocado slices for extra creaminess.
- Grill extra vegetables for easy meal prep.
- Use a meat thermometer for perfectly cooked steak.
Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: South American-Inspired
- Difficulty: Easy
- Dietary Notes: High Protein, Gluten-Free
Notes
- Skirt steak or sirloin can replace flank steak.
- Quinoa or cauliflower rice make great alternatives to rice.
- Feta cheese can replace Cotija if preferred.
- Chimichurri sauce keeps well in the refrigerator for up to one week.
- Add grilled bell peppers or asparagus for more vegetables.
Nutrition (Approximate Per Serving)
- Calories: 590
- Protein: 42g
- Carbohydrates: 24g
- Fat: 35g
- Fiber: 4g
- Sugar: 5g
- Sodium: 520mg
FAQ
Can I prepare the steak ahead of time?
Yes. Grill the steak ahead of time and store it refrigerated for up to four days.
What is the best steak for chimichurri bowls?
Flank steak is ideal because it’s flavorful, tender when sliced correctly, and grills beautifully.
Can I cook this indoors?
Yes. Use a grill pan or cast-iron skillet over medium-high heat.
Can I make the chimichurri sauce ahead?
Absolutely. It actually develops more flavor after resting in the refrigerator for a few hours.
What should I serve with Grilled Chimichurri Steak Bowls?
Lemon herb rice, roasted potatoes, grilled vegetables, quinoa, or a simple green salad all pair wonderfully.
Storage
Refrigerator: Store the steak, vegetables, rice, and chimichurri separately in airtight containers for up to 4 days.
Freezer: Freeze cooked steak for up to 2 months. Fresh vegetables and chimichurri are best enjoyed fresh.
Reheating: Warm the steak and rice gently before assembling the bowls. Add fresh chimichurri just before serving.
Similar Recipes
Grilled Chimichurri Steak Bowls
Ingredients
For the Steak
- 2 pounds flank steak
Kosher salt
- Freshly ground black pepper
For the Vegetables
- 2 ears sweet corn husks removed
- 2 medium zucchini quartered lengthwise
- 8 ounces cherry or grape tomatoes threaded onto skewers
- 1 –2 tablespoons avocado oil
- ½ lemon juiced
Chimichurri Sauce
- 1 cup fresh parsley
- ½ cup fresh cilantro
- 4 garlic cloves
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
For Serving
- Herbed lemon rice
- Chopped lettuce spinach, or arugula
- Crumbled Cotija cheese
- Fresh parsley or cilantro
Instructions
- Preheat the grill to 450–500°F (230–260°C) for medium-high direct heat.
- Pat the flank steak dry with paper towels and season generously with kosher salt and black pepper.
- Place the corn, zucchini, and tomato skewers on a tray. Drizzle with avocado oil and season lightly with salt and pepper.
- Place the steak on the grill and arrange the vegetables around it.
- Grill the steak for 4–5 minutes per side for medium-rare, or cook to your preferred doneness.
- Grill the zucchini and tomato skewers for about 2–3 minutes per side, and rotate the corn until lightly charred on all sides.
- Transfer everything to a platter and allow the steak to rest for at least 5 minutes.
- Meanwhile, prepare the chimichurri sauce by combining the parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, lemon juice, crushed red pepper flakes, salt, and black pepper in a food processor. Pulse until finely chopped but not completely smooth.
- Slice the flank steak thinly against the grain.
- Cut the grilled corn from the cob, chop the zucchini into bite-sized pieces, and squeeze fresh lemon juice over the vegetables.
- Assemble the Grilled Chimichurri Steak Bowls by layering herbed lemon rice and greens into bowls. Top with sliced steak, grilled vegetables, and a generous spoonful of chimichurri sauce.
- Finish with Cotija cheese and fresh herbs before serving.
Notes
- Skirt steak or sirloin can replace flank steak.
- Quinoa or cauliflower rice make great alternatives to rice.
- Feta cheese can replace Cotija if preferred.
- Chimichurri sauce keeps well in the refrigerator for up to one week.
- Add grilled bell peppers or asparagus for more vegetables.
Conclusion
These Grilled Chimichurri Steak Bowls are a fresh and flavorful way to enjoy grilled steak with colorful vegetables and a vibrant homemade chimichurri sauce. Perfect for meal prep, summer cookouts, or easy family dinners, they’re a wholesome meal that’s as beautiful as it is delicious.