30-Minute Grilled Chimichurri Steak Bowl Recipe
This 30-Minute Grilled Chimichurri Steak Bowl recipe features tender, juicy flank steak grilled to perfection alongside charred vegetables and vibrant chimichurri sauce. Served over a bed of herbed lemon rice and fresh greens, this bowl combines bold flavors and simple grilling techniques for a refreshing and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Ingredients
Steak and Vegetables
- 2 pounds flank steak
- Kosher salt & ground black pepper, to season (about 2 teaspoons kosher salt total)
- 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
Chimichurri Sauce
- Ingredients as per chimichurri recipe (commonly includes fresh parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper)
For Serving (Optional)
- Herbed lemon rice (see Recipe Notes)
- Chopped lettuce or greens (arugula, spinach, etc.)
- Cotija cheese
- Finely chopped fresh herbs
Instructions
- Prep: Preheat the grill to medium direct heat (450-500°F). Pat the flank steak dry with paper towels and place on a large plate or baking sheet. Season liberally with kosher salt and ground black pepper (about 1 teaspoon kosher salt per pound). Place the vegetables on a separate plate or baking sheet, drizzle with enough avocado oil to coat, then season with ½ teaspoon kosher salt and ground black pepper. Use your hands to evenly coat the vegetables.
- Grill the flank steak & vegetables: Place the flank steak on the grill grates. Arrange the vegetables around the steak, positioning the tomato skewers and zucchini perpendicular to the grates to prevent falling through. Close the grill lid. Grill the steak for 4-5 minutes per side for medium rare (4 minutes per side recommended). Grill the vegetables for 2-3 minutes per side until nicely charred. Transfer everything to a plate or baking sheet and let the steak rest for at least 5 minutes.
- Prepare the chimichurri sauce: While the steak and veggies grill and rest, add all chimichurri ingredients to a food processor. Pulse to combine thoroughly. Taste and adjust seasoning with salt and pepper as needed. Set aside or store refrigerated up to 1 week.
- Slice & serve: Once rested, slice the flank steak thinly against the grain for tenderness. Chop the grilled vegetables into bite-sized pieces and spritz with lemon juice. Build bowls by layering a base of herbed lemon rice and greens, then top with the grilled veggies and sliced steak. Drizzle generously with chimichurri sauce and garnish with cotija cheese and fresh herbs as desired. Serve immediately and enjoy.
Notes
- Ensure to slice the flank steak against the grain to maximize tenderness.
- Use a high smoke point oil like avocado oil for grilling to avoid burning.
- To make the herbed lemon rice, cook rice and stir in lemon juice, zest, and chopped fresh herbs like parsley or cilantro.
- Chimichurri sauce can be made ahead and refrigerated for up to one week.
- Adjust chili flakes in chimichurri based on preferred spice level.
