Grilled Chimichurri Steak Bowls are a vibrant, flavorful meal that combines perfectly grilled steak with a zesty chimichurri sauce, fresh vegetables, and hearty grains. Packed with bold flavors and bright colors, these bowls are both satisfying and nutritious, making them perfect for a weeknight dinner or an impressive dinner party dish.
1. What Are Grilled Chimichurri Steak Bowls?
These bowls feature tender slices of grilled steak topped with chimichurri sauce, a traditional Argentinian condiment made with fresh parsley, garlic, olive oil, and vinegar. Paired with a base of grains and an array of colorful vegetables, this dish offers a balance of protein, healthy fats, and vibrant flavors.
Why Are They So Popular?
- Versatile: Customizable with your favorite grains, veggies, and toppings.
- Bold and Fresh: Chimichurri adds an herby, tangy punch that elevates the dish.
- Meal Prep Friendly: Perfect for make-ahead lunches or dinners.
Perfect For:
- Summer grilling
- Family dinners
- Meal prep enthusiasts
2. Ingredients for Grilled Chimichurri Steak Bowls
Core Ingredients:
- Steak: Flank, skirt, or sirloin steak work best for their tender texture and bold flavor.
- Chimichurri Sauce: A mix of parsley, cilantro, garlic, olive oil, red wine vinegar, and red chili flakes.
- Grains: Quinoa, rice, farro, or couscous for the base.
- Vegetables: Grilled bell peppers, cherry tomatoes, red onions, and avocado slices.
Optional Add-Ons:
- Feta or Cotija Cheese: For a creamy, salty kick.
- Lime Wedges: For a tangy finish.
- Pickled Onions: Adds a sweet and tangy contrast.
3. Preparing the Steak
1. Marinate the Steak:
- Season the steak with salt, pepper, and a sprinkle of garlic powder.
- Optional: Marinate for 30 minutes in olive oil, lime juice, and a pinch of smoked paprika for extra flavor.
2. Preheat the Grill:
- Heat your grill or grill pan to medium-high. Oil the grates to prevent sticking.
3. Grill the Steak:
- Cook the steak for 4-5 minutes per side for medium-rare, or adjust the timing based on your desired doneness.
- Let the steak rest for 5-10 minutes before slicing thinly against the grain.
4. Making the Chimichurri Sauce
1. Combine Ingredients in a Food Processor:
- Add the following to a food processor or finely chop by hand:
- 1 cup fresh parsley
- ½ cup fresh cilantro
- 3 cloves garlic
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon red chili flakes
- Salt and pepper to taste
2. Adjust Consistency:
- Blend until the sauce is slightly chunky. Add more olive oil if needed to reach your desired consistency.
5. Preparing the Grain and Vegetables
1. Cook the Grains:
- Prepare quinoa, rice, or your preferred grain according to package instructions. Fluff with a fork and season lightly with salt.
2. Grill the Vegetables:
- Toss sliced bell peppers, cherry tomatoes, and red onions with olive oil, salt, and pepper. Grill for 5-7 minutes, until slightly charred and tender.
6. Assembling the Bowls
1. Build the Base:
- Start with a generous scoop of grains as the foundation of your bowl.
2. Layer the Toppings:
- Arrange sliced steak, grilled vegetables, and fresh avocado slices on top of the grains.
3. Drizzle with Chimichurri:
- Spoon the chimichurri sauce over the steak and vegetables for a burst of flavor.
7. Serving Suggestions
1. Pair With:
- Drinks: Serve with a crisp Sauvignon Blanc, a bold Malbec, or iced tea.
- Side Dish: Warm pita bread or a fresh green salad.
2. Garnish With:
- Lime wedges
- Crumbled cheese
- Extra chimichurri on the side
8. Tips for the Best Grilled Chimichurri Steak Bowls
- Let the Steak Rest: Resting the steak keeps it juicy and flavorful.
- Use Fresh Herbs: Chimichurri relies on the freshness of parsley and cilantro for its vibrant flavor.
- Char the Veggies: A slight char enhances their natural sweetness and adds depth.
- Customize the Base: Swap grains for leafy greens or cauliflower rice for a low-carb option.
9. Variations to Try
1. Spicy Chimichurri:
- Add extra red chili flakes or a chopped jalapeño to the sauce.
2. Protein Alternatives:
- Use grilled chicken, shrimp, or tofu for a different spin.
3. Mediterranean Twist:
- Add olives, cucumbers, and hummus for a Mediterranean-style bowl.
4. Vegan Option:
- Use grilled portobello mushrooms or tempeh as the protein.
FAQs
1. Can I make chimichurri sauce ahead of time?
Yes! Store it in an airtight container in the fridge for up to 5 days. The flavors intensify as it sits.
2. What’s the best steak for this recipe?
Flank steak or skirt steak are ideal for their tenderness and quick cooking time.
3. How do I store leftovers?
Store components separately in airtight containers in the fridge for up to 3 days.
4. Can I freeze chimichurri sauce?
Yes, freeze it in ice cube trays, then transfer to a freezer bag for easy portioning.
5. Can I cook the steak without a grill?
Yes, use a stovetop grill pan or cast-iron skillet for great results.
6. How do I prevent chimichurri from turning bitter?
Avoid over-blending, which can break down the herbs too much and release bitterness.
7. Can I use dried herbs?
Fresh herbs are best, but if you must use dried, use half the amount and rehydrate them slightly in olive oil.
8. Can I substitute cilantro in the chimichurri?
Yes, replace cilantro with extra parsley or basil if preferred.
9. What grains work best?
Quinoa, brown rice, farro, or even cauliflower rice work beautifully.
10. Can I serve this cold?
Yes! This dish works well as a cold meal, making it perfect for meal prep or summer dining.