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Grilled Chimichurri Steak Bowls

Grilled Chimichurri Steak Bowls feature juicy grilled flank steak, charred vegetables, herb rice, and homemade chimichurri sauce.
Ready in about 35 minutes.
Perfect for healthy dinners, meal prep, and summer grilling
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Prep Time 20 minutes
Course Main Course
Cuisine South American-Inspired

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.