Chimichurri Steak Bowls

$- 1 lb flank steak - 1 tablespoon olive oil - Salt and pepper to taste For the flank steak, I choose a good cut. Flank steak is flavorful and tender when cooked right. I always season it with olive oil, salt, and pepper. This simple mix brings out its great taste. It’s best to let the steak sit at room temperature for about 15 minutes before cooking. This helps it cook evenly. - 1 cup quinoa, rinsed - 2 cups vegetable broth Quinoa is my go-to grain for these bowls. It’s light and packed with protein. Rinsing the quinoa is key to removing any bitterness. I cook it in vegetable broth, which adds depth to its flavor. It cooks quickly—just about 15 minutes. Once it’s fluffy, I let it sit for a while to absorb all the broth. - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup fresh corn kernels (cooked) - ½ cup diced red bell pepper - ½ cup chopped fresh cilantro Using fresh vegetables makes the dish bright and tasty. I love adding cherry tomatoes for a burst of sweetness. Avocado gives creaminess and healthy fats. Cooked corn adds a nice crunch. Red bell pepper brings color and a slight sweetness. Cilantro ties everything together with its fresh flavor. - 1 cup fresh parsley, finely chopped - ½ cup fresh cilantro, finely chopped - 3 cloves garlic, minced - 1/2 teaspoon red pepper flakes (adjust for spice preference) - 1/4 cup olive oil - 2 tablespoons red wine vinegar (or substitute with apple cider vinegar) - Salt and pepper to taste Chimichurri is the star of this dish. I mix fresh parsley and cilantro for a herby punch. The garlic adds depth, while red pepper flakes give it a kick. Olive oil makes it rich, and vinegar adds brightness. It’s easy to make and can be adjusted to your taste. I suggest letting it sit for a bit to blend the flavors. {{ingredient_image_1}} To start, grab a medium saucepan. Pour in 2 cups of vegetable broth and bring it to a boil. Add 1 cup of rinsed quinoa. Cover the pot and lower the heat to a simmer. Cook for about 15 minutes. The quinoa should be fluffy when done. After cooking, let it sit covered for 5 minutes. Fluff it up with a fork before serving. Next, let's make the chimichurri sauce. In a bowl, mix 1 cup of finely chopped fresh parsley and ½ cup of finely chopped fresh cilantro. Add in 3 minced garlic cloves and ½ teaspoon of red pepper flakes. Pour in ¼ cup of olive oil and 2 tablespoons of red wine vinegar. Season with salt and pepper to taste. Stir well and set it aside to let the flavors blend. Now, it's time to cook the flank steak. Start by seasoning the steak with 1 tablespoon of olive oil, salt, and pepper. Heat your grill or a cast-iron skillet over medium-high heat. Cook the steak for 4-5 minutes on each side for medium-rare. Adjust the time if you like it more well-done. After cooking, let the steak rest for 5 minutes before slicing it thinly against the grain. To assemble your bowls, start with a base of quinoa. Place sliced steak on top. Next, add halved cherry tomatoes, sliced avocado, cooked corn, and diced red bell pepper. Drizzle a generous amount of chimichurri sauce over the top for a burst of flavor. For a fresh touch, sprinkle chopped cilantro over the bowls. Serve right away, and don’t forget to offer extra chimichurri on the side. This way, everyone can add more if they like. Enjoy your delicious Chimichurri Steak Bowls! To cook your steak just right, use a meat thermometer. Aim for 130°F for medium-rare. Sear it for about 4-5 minutes on each side. Let it rest for 5 minutes before slicing. This helps keep the juices inside. Always cut against the grain for tender bites. Store cooked quinoa in an airtight container. It lasts up to five days in the fridge. When reheating, add a splash of water to keep it moist. Heat it in the microwave for one minute or until warm. Fluff it with a fork after heating for a light texture. Chimichurri is very flexible. You can add more garlic for a strong flavor or adjust red pepper flakes for spice. Try adding fresh herbs like oregano or basil for a twist. If you want a creamier texture, blend the sauce instead of mixing. Adjust vinegar for tanginess to match your taste. Pro Tips Let the Steak Rest: Allowing the steak to rest for at least 5 minutes after cooking helps retain juices, ensuring each bite is tender and flavorful. Use Fresh Herbs: Fresh herbs in the chimichurri sauce provide vibrant flavor. If possible, chop them just before mixing to keep their essence intact. Cook Quinoa Perfectly: Rinsing quinoa before cooking removes its natural coating, called saponin, which can give it a bitter taste. Always rinse thoroughly! Customize Your Bowl: Feel free to add or substitute vegetables based on what's in season or your personal preference for a unique twist on the dish. {{image_2}} You can swap flank steak for other proteins. Grilled chicken thighs work great. Shrimp is another tasty choice. You can even use firm tofu for a vegan option. Each protein offers a unique taste and texture. The chimichurri sauce still adds amazing flavor. If you want a meat-free bowl, use hearty vegetables. Roasted portobello mushrooms are a great choice. You can also use grilled eggplant or zucchini. Add more beans for protein. Chickpeas or black beans are perfect. This way, you keep the bowl filling and healthy. Chimichurri is flexible. You can change up the herbs. Try adding fresh oregano or mint for a new twist. You can also play with acidity. Use lime juice instead of vinegar for a brighter taste. If you like spice, add more red pepper flakes. Tailor it to your taste for a unique experience. You can easily store leftover Chimichurri Steak Bowls. Start by cooling the bowls to room temperature. Then, transfer them into airtight containers. This keeps the flavors fresh and prevents spills. Store in the fridge for the best results. If you want to freeze, separate the steak and veggies from the quinoa. Place each component in its own airtight bag or container. This helps retain textures and flavors. Use them within three months for the best taste. Leftover Chimichurri Steak Bowls last about three to four days in the fridge. Check for any off smells or changes in color before eating. If the quinoa looks dry, you can add a splash of broth to revive it. If you don't have flank steak, try using sirloin or skirt steak. These cuts are tender and flavorful. You can also use chicken breast or pork tenderloin for a different flavor. Just remember to adjust cooking times as needed. Yes, you can make chimichurri sauce a day ahead. This helps the flavors blend better. Just store it in the fridge in an airtight container. Give it a good stir before using it. To make fluffy quinoa, rinse it first to remove bitterness. Then, cook it in vegetable broth for added taste. After cooking, let it sit for 5 minutes. Fluff it with a fork to separate the grains. Absolutely! You can replace quinoa with brown rice, farro, or bulgur. Each grain has its own unique flavor and texture. Just adjust cooking times according to the grain you choose. Chimichurri steak bowls are great on their own. You can add a side salad or grilled vegetables for more color and nutrition. Some crusty bread also pairs well for a complete meal. We explored ingredients for tasty Chimichurri Steak Bowls and shared step-by-step instructions. You learned how to prepare quinoa, make chimichurri sauce, and cook flank steak. I shared helpful tips, variations for proteins, and storage info. Now, you have the tools to create a delicious meal. Enjoy experimenting with flavors and customizing your bowls. This dish can easily impress anyone at your table. Happy cooking!$

A delicious and vibrant dish featuring grilled flank steak served over quinoa with fresh vegetables and chimichurri sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Argentinian

Servings 4

Calories 600 kcal

Ingredients

1 lb flank steak
1 tablespoon olive oil
to taste salt and pepper
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 whole avocado, sliced
1 cup fresh corn kernels (cooked)
0.5 cup diced red bell pepper
0.5 cup chopped fresh cilantro
1 cup fresh parsley, finely chopped
0.5 cup fresh cilantro, finely chopped
3 cloves garlic, minced
0.5 teaspoon red pepper flakes
0.25 cup olive oil
2 tablespoons red wine vinegar

Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce to a simmer. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, and vinegar. Season with salt and pepper to taste. Mix well and set aside for flavors to meld.
Season the flank steak with olive oil, salt, and pepper. Heat a grill or cast-iron skillet over medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
In serving bowls, start with a base of quinoa. Top with sliced steak, cherry tomatoes, avocado, corn, red bell pepper, and a generous amount of chimichurri sauce drizzled over everything.
Sprinkle chopped cilantro over the top for added freshness. Serve immediately with extra chimichurri on the side for those who want more flavor.

Notes

Adjust the spice level of the chimichurri sauce to your preference.

Keyword bowl, chimichurri, healthy, quinoa, steak