Why You’ll Love This Chimichurri Steak Bowl
- It’s a Flavor Explosion. The sharp, garlicky, and tangy chimichurri cuts through the richness of the steak in the most perfect way, creating a balance that is just… chef’s kiss.
- Endlessly Customizable. Not a fan of quinoa? Use rice. Want more veggies? Throw in some roasted sweet potatoes or black beans. This bowl is a template for your culinary creativity.
- Meal Prep Hero. You can make every component ahead of time. A quick assembly on a busy weeknight feels like a major win, and the flavors often meld and improve overnight.
- It Looks as Good as It Tastes. Let’s be honest, we eat with our eyes first. The vibrant green sauce against the pink steak and colorful veggies makes for a seriously Instagram-worthy dish that’s sure to impress.
Ingredients & Tools
- 1 lb flank steak or skirt steak
- 1 cup uncooked quinoa, rinsed well
- 1 large avocado, sliced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 large handful of fresh cilantro
- 1 large handful of fresh parsley
- 4-5 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil, plus more for cooking
- 1 lime, juiced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- Kosher salt and freshly ground black pepper
Tools: A good sharp knife, a cutting board, a small food processor or blender for the sauce, a medium saucepan with a lid, a large cast-iron or heavy-bottomed skillet.
The quality of your ingredients really shines here, especially the olive oil in the chimichurri and the cut of steak. A little splurge on a good, grassy olive oil makes a world of difference in the sauce.
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip rinsing the quinoa! Quinoa has a natural coating called saponin that can taste bitter. A quick rinse under cold water in a fine-mesh strainer makes all the difference for a clean, fluffy result.
- Let your steak come to room temperature. Taking the steak out of the fridge 20-30 minutes before cooking helps it sear more evenly and stay juicy, rather than shocking it with heat when it’s ice-cold.
- Fresh herbs are non-negotiable. Chimichurri is all about the vibrant, fresh flavor of parsley and cilantro. Dried herbs just won’t give you that bright, punchy quality we’re after.
- Slice against the grain, always. This is the golden rule for tender steak, especially with cuts like flank or skirt that have long muscle fibers. Cutting perpendicular to those fibers shortens them, making each bite incredibly tender.
How to Make Chimichurri Steak Bowl
Step 1: Make the Chimichurri Sauce. This is our first move because the flavors need a little time to get to know each other. Add the parsley, cilantro, garlic, red wine vinegar, lime juice, oregano, red pepper flakes (if using), and a big pinch of salt and pepper to your food processor. Pulse a few times until everything is roughly chopped. Now, with the processor running on low, slowly drizzle in the 1/2 cup of olive oil until the sauce comes together. You’re not looking for a completely smooth puree—a little texture is lovely. Taste it! Does it need more salt? More vinegar? Adjust to your liking and set it aside.
Step 2: Cook the Quinoa. While the sauce rests, cook your quinoa. Combine the rinsed quinoa with 2 cups of water and a pinch of salt in your saucepan. Bring it to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ ring is visible. Remove it from the heat and let it sit, covered, for 5-10 minutes. Then, fluff it with a fork—this is key to preventing a gummy texture.
Step 3: Prepare the Steak. Pat your steak completely dry with paper towels—this is the secret to a killer sear. Generously season both sides with kosher salt and black pepper. Heat your skillet over medium-high heat until it’s seriously hot. Add a tablespoon of olive oil. Carefully place the steak in the pan. You should hear a confident sizzle. Cook for about 4-6 minutes per side for medium-rare, depending on thickness. Don’t move it around! Let a beautiful brown crust form.
Step 4: Rest the Steak. This might be the most important step. Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for at least 10 minutes. I know it’s tempting to cut right in, but resting allows the juices to redistribute throughout the meat. If you cut it too soon, all those delicious juices will just run out onto the board.
Step 5: Assemble Your Bowls. This is the fun part! Divide the fluffy quinoa among four bowls. Now, thinly slice the rested steak against the grain. Arrange the steak slices, halved cherry tomatoes, sliced red onion, and creamy avocado over the quinoa. The final, glorious step: drizzle a generous amount of that vibrant green chimichurri sauce over everything. Serve immediately and watch it disappear.
Serving Suggestions
Complementary Dishes
- Simple Black Bean Salad — A quick mix of black beans, corn, lime juice, and cilantro adds a Southwest flair and extra fiber that complements the steak beautifully.
- Grilled Asparagus or Zucchini — Throwing some seasonal veggies on the grill or in a hot pan while you cook the steak adds a lovely smoky char and makes the meal feel even more complete.
- Warm Cornbread — A slightly sweet, buttery piece of cornbread is fantastic for sopping up any extra chimichurri sauce left at the bottom of the bowl.
Drinks
- A Bold Malbec or Zinfandel — The robust, fruity notes of these red wines stand up wonderfully to the charred, savory steak and the sharpness of the chimichurri.
- A Classic Mojito — The mint and lime in a mojito echo the fresh, herbal notes in the sauce, creating a really refreshing and harmonious pairing.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus act as a palate cleanser between bites, resetting your taste buds for the next fantastic mouthful.
Something Sweet
- Dulce de Leche Ice Cream — The rich, caramel sweetness is a dreamy contrast to the savory, garlicky meal and feels like a authentic South American finish.
- Fresh Mango Slices with Chili Powder — This simple dessert is light, refreshing, and the sweet-spicy combo is a perfect, vibrant endnote.
- Dark Chocolate Espresso Bites — A few pieces of high-quality dark chocolate with a hint of coffee provide a bitter, sophisticated finish that cuts through the richness of the dinner.
Top Mistakes to Avoid
- Mistake: Using a cold pan for the steak. If your skillet isn’t screaming hot, the steak will steam instead of sear, and you’ll miss out on that delicious, caramelized crust that adds so much flavor.
- Mistake: Over-processing the chimichurri. You want a saucy texture, not a baby-food puree. A few pulses is all you need to chop the herbs finely while still maintaining some character.
- Mistake: Skipping the steak rest. I’ve messed this up before too, in a hurry to eat. Trust me, those 10 minutes of resting time are what separates a juicy steak from a dry one. It’s worth the wait.
- Mistake: Crowding the pan. If your steak is too big for the skillet, cook it in two batches. Overcrowding lowers the pan’s temperature and causes the meat to release liquid, leading to a boil rather than a sear.
Expert Tips
- Tip: Score the steak fat. If your steak has a thick fat cap around the edge, make a few shallow cuts through it (but not into the meat) before cooking. This prevents the steak from curling up in the pan, ensuring even contact and cooking.
- Tip: Toast your quinoa. For an even nuttier flavor, toast the rinsed quinoa in the dry saucepan for a minute or two over medium heat before adding the water. You’ll smell a lovely, nutty aroma—that’s your cue to add the liquid.
- Tip: Make a double batch of chimichurri. This sauce is so versatile! Extra chimichurri is amazing on grilled chicken, fish, roasted vegetables, or even stirred into scrambled eggs. It will keep in the fridge for about a week.
- Tip: Warm your bowls. For a truly restaurant-quality experience, warm your serving bowls by rinsing them with hot water and drying them just before assembling. It keeps the meal hot for longer.
FAQs
Can I make this recipe with a different protein?
Absolutely! The chimichurri is the star here and it pairs wonderfully with so many things. Grilled chicken thighs or shrimp would be fantastic substitutes. For a vegetarian option, try large portobello mushroom caps or crispy chickpeas. The cooking times will vary, but the assembly remains the same.
How long do the leftovers keep?
You can store the components separately in airtight containers in the fridge for 3-4 days. The steak and quinoa reheat well, though the avocado is best added fresh. The chimichurri sauce might darken a bit due to the herbs oxidizing, but it’s still perfectly safe and tasty to eat.
My chimichurri sauce is too thick. What can I do?
No problem at all! Simply whisk in a little more extra virgin olive oil or a teaspoon of warm water at a time until it reaches your desired consistency. It should be pourable but still coat the back of a spoon.
What’s the best way to reheat the steak without overcooking it?
To keep it tender, avoid the microwave. Let the steak slices come to room temperature for about 15 minutes. Then, reheat them very gently in a skillet over low heat for just a minute per side, or until warmed through. You could also pop them under a low broiler for a minute.
I can’t find flank or skirt steak. What’s a good alternative?
Look for other thin, quick-cooking steaks like hanger steak or flat iron steak. Sirloin steak or even a ribeye would work, though you may need to adjust the cooking time slightly if they are thicker cuts. The key is a cut that benefits from high-heat cooking.
Chimichurri Steak Bowl
Whip up a vibrant Chimichurri Steak Bowl with juicy steak, fluffy quinoa & fresh veggies. An easy, flavorful meal perfect for weeknights or meal prep. Ready in 45 minutes!
Ingredients
Ingredients
-
1 lb flank steak or skirt steak
-
1 cup uncooked quinoa (rinsed well)
-
1 large avocado (sliced)
-
1 pint cherry tomatoes (halved)
-
1/2 red onion (thinly sliced)
-
1 large handful fresh cilantro
-
1 large handful fresh parsley
-
4-5 cloves garlic
-
1/4 cup red wine vinegar
-
1/2 cup extra virgin olive oil (plus more for cooking)
-
1 lime (juiced)
-
1 tsp dried oregano
-
1/2 tsp red pepper flakes (optional, for heat)
-
Kosher salt and freshly ground black pepper
Instructions
-
Make the Chimichurri Sauce. This is our first move because the flavors need a little time to get to know each other. Add the parsley, cilantro, garlic, red wine vinegar, lime juice, oregano, red pepper flakes (if using), and a big pinch of salt and pepper to your food processor. Pulse a few times until everything is roughly chopped. Now, with the processor running on low, slowly drizzle in the 1/2 cup of olive oil until the sauce comes together. You're not looking for a completely smooth puree—a little texture is lovely. Taste it! Does it need more salt? More vinegar? Adjust to your liking and set it aside.01
-
Cook the Quinoa. While the sauce rests, cook your quinoa. Combine the rinsed quinoa with 2 cups of water and a pinch of salt in your saucepan. Bring it to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. You'll know it's done when the grains are translucent and the little white germ ring is visible. Remove it from the heat and let it sit, covered, for 5-10 minutes. Then, fluff it with a fork—this is key to preventing a gummy texture.02
-
Prepare the Steak. Pat your steak completely dry with paper towels—this is the secret to a killer sear. Generously season both sides with kosher salt and black pepper. Heat your skillet over medium-high heat until it's seriously hot. Add a tablespoon of olive oil. Carefully place the steak in the pan. You should hear a confident sizzle. Cook for about 4-6 minutes per side for medium-rare, depending on thickness. Don't move it around! Let a beautiful brown crust form.03
-
Rest the Steak. This might be the most important step. Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for at least 10 minutes. I know it's tempting to cut right in, but resting allows the juices to redistribute throughout the meat. If you cut it too soon, all those delicious juices will just run out onto the board.04
-
Assemble Your Bowls. This is the fun part! Divide the fluffy quinoa among four bowls. Now, thinly slice the rested steak against the grain. Arrange the steak slices, halved cherry tomatoes, sliced red onion, and creamy avocado over the quinoa. The final, glorious step: drizzle a generous amount of that vibrant green chimichurri sauce over everything. Serve immediately and watch it disappear.05
