Zesty Chimichurri Steak Bowl Recipe: Bold Flavors Made Simple

Steak lovers find their perfect match in this vibrant chimichurri steak bowl that bursts with fresh flavors.

Argentina’s beloved green sauce brings incredible zest to tender, grilled meat.

Bright herbs mingle with succulent beef, creating a symphony of taste and texture.

Colorful vegetables join the party, adding crunch and nutritional punch to every bite.

Quick to assemble and seriously delicious, this bowl promises a restaurant-quality meal without leaving your kitchen.

Crisp greens, juicy protein, and that signature tangy sauce combine for a meal you’ll absolutely crave.

Trust me, this recipe will become your new weeknight dinner obsession.

Why Chimichurri Steak Bowl Is Bold, Savory, And Satisfying

• Devour Quick Flavor Explosion: This chimichurri steak bowl delivers maximum taste with minimal effort, combining zesty marinade and fresh ingredients for a mouthwatering meal that comes together in under an hour.
• Customize Your Culinary Adventure: The recipe offers incredible flexibility, allowing you to swap proteins, adjust spice levels, or modify toppings based on personal preferences or dietary needs.
• Master Restaurant-Quality Cooking at Home: Grilling the perfectly marinated steak and creating homemade chimichurri sauce transforms an ordinary dinner into a gourmet experience without complex techniques or expensive equipment.
• Balanced Nutrition in One Delicious Bowl: Packed with protein from steak, healthy fats from avocado, and vibrant vegetables, this dish provides a nutritionally complete meal that satisfies hunger and taste buds simultaneously.

What You’ll Need For Chimichurri Steak Bowl

• Steak: Succulent main protein with rich flavor, best when marinated for tenderness and depth.
• Cheese (Optional): Creamy addition for extra richness and depth of flavor.

• Olive Oil: Helps tenderize and infuse flavor into the steak.
• Lime Juice: Adds bright acidity and helps break down meat fibers.
• Garlic: Provides robust, aromatic flavor base.
• Cumin: Warm spice that enhances meat's natural taste.
• Salt and Pepper: Essential seasonings for balanced flavor.

• Parsley: Fresh green herb that forms the base of chimichurri sauce.
• Cilantro (Optional): Adds bright, citrusy herb notes to sauce.
• Garlic: Provides sharp, pungent flavor to chimichurri.
• Red Wine Vinegar: Adds tangy acidity to sauce.
• Red Pepper Flakes: Introduces gentle heat and spice.

• Rice: Neutral base grain for building the bowl.
• Tomatoes: Fresh, juicy element for brightness.
• Avocado: Creamy, rich component adding smooth texture.
• Red Onion: Sharp, crisp vegetable for added bite.
• Lime Wedges: Fresh citrus for additional brightness and serving garnish.

How To Make Chimichurri Steak Bowl Simply

Step 1: Marinate the Steak

• Olive oil
• Lime juice
• Minced garlic
• Ground cumin
• Salt
• Black pepper

Submerge the steak in this zesty marinade and let it soak up the goodness for 30 minutes to 4 hours in the refrigerator.

Step 2: Craft the Vibrant Chimichurri Sauce

• Fresh parsley
• Cilantro (optional but recommended)
• Chopped garlic
• Red wine vinegar
• Olive oil
• Red pepper flakes

Season with salt and pepper until the flavors sing. Set this emerald green sauce aside to let the flavors mingle.

Step 3: Grill the Steak to Perfection

Fire up a grill or grill pan to medium-high heat. Rescue the marinated steak and cook each side for 4-5 minutes for a beautiful medium-rare finish. Allow the steak to rest for 5 minutes, then slice against the grain to maximize tenderness.

Step 4: Build Your Flavor-Packed Bowl

• Fluffy rice
• Sliced steak
• Juicy tomatoes
• Creamy avocado
• Crisp red onion
• Sprinkle of cheese (optional)

Step 5: Final Flavor Flourish

Drizzle the vibrant chimichurri sauce generously over the bowl. Serve with fresh lime wedges for an extra burst of brightness.

Helpful Tips For Chimichurri Steak Bowl Flavor

• Maximize Marinade Magic: Let the steak soak in the lime-infused marinade for the full 4 hours to ensure deeper flavor penetration and maximum tenderness.
• Herb Freshness Matters: Chop parsley and cilantro just before making chimichurri to preserve their vibrant color and intense aromatic qualities.
• Perfect Steak Slicing Technique: Always slice the steak against the grain to guarantee each bite is tender and easy to chew, preventing tough meat texture.
• Customize Your Bowl: Swap white rice with quinoa or cauliflower rice for a lower-carb option that keeps the dish light and nutritious.
• Temperature Control Trick: Allow steak to rest for exactly 5 minutes after grilling to help juices redistribute, ensuring a moist and flavorful result.

How To Store Chimichurri Steak Bowl Smartly

• Refrigerate leftover steak and chimichurri separately in airtight containers.
• Keep the steak in the fridge for up to 3-4 days, ensuring it stays moist by storing it with any remaining juices.
• Wrap the chimichurri tightly to prevent oxidation and maintain its vibrant green color.
• Avoid freezing the prepared bowl as the fresh vegetables and rice will lose their texture and become soggy.
• When reheating, gently warm the steak in a skillet over low heat to prevent overcooking and preserve its tenderness.
• For best flavor and quality, consume refrigerated leftovers within 2 days.
• Always check for any signs of spoilage before eating and discard if the meat or sauce smells off or shows any unusual changes in color or texture.

Great Pairings For Chimichurri Steak Bowl

• Boost Wine Pairing: Select a bold Malbec from Argentina, matching the steak's robust flavors and complementing the zesty chimichurri sauce with its rich, spicy undertones.
• Craft Fresh Salsa Side: Prepare a quick Mexican-style pico de gallo with diced tomatoes, onions, jalapeños, and cilantro to add bright, tangy freshness that cuts through the steak's richness.
• Elevate Beverage Choice: Mix a classic margarita with fresh lime juice, tequila, and a touch of agave, creating a citrusy cocktail that beautifully echoes the dish's lime and herb notes.
• Enhance Herb Accompaniment: Serve crisp plantain chips or toasted corn tortillas on the side, providing a crunchy texture that complements the tender steak and vibrant chimichurri.

Tasty Add-Ons For Chimichurri Steak Bowl

• Spicy Southwest Fusion: Replace lime juice with orange juice and add smoked paprika to the marinade. Swap regular rice with Mexican-style cilantro lime rice and include black beans for extra protein and southwestern flair.
• Mediterranean Inspired Bowl: Use Greek yogurt instead of chimichurri sauce. Add cucumber, kalamata olives, and crumbled feta cheese. Season marinade with oregano and za'atar spice blend for Mediterranean depth.
• Quick Veggie Alternative: Substitute steak with grilled portobello mushrooms or marinated tofu slices. Keep chimichurri sauce and original vegetable toppings. Add quinoa as a protein-rich base for a vegetarian-friendly version.
• Asian-Inspired Remix: Swap chimichurri for sesame-ginger sauce. Use jasmine rice, add pickled carrots, edamame, and drizzle with sriracha. Choose flank steak and slice thinly for an east-meets-west culinary experience.

FAQs On Chimichurri Steak Bowl

• What makes chimichurri sauce so special?

Chimichurri is a vibrant Argentinian sauce packed with fresh herbs like parsley and cilantro, giving it a bright, zesty flavor that perfectly complements grilled meats and adds a fresh punch to any dish.

• Can I make chimichurri ahead of time?

Absolutely! You can prepare chimichurri sauce up to 3 days in advance and store it in the refrigerator. The flavors actually develop and become more intense as it sits, making it even more delicious.

• Is this a good recipe for meal prep?

Yes! This steak bowl is perfect for meal prep. You can cook the steak, prepare the chimichurri, and chop vegetables in advance. Just assemble the bowls when you’re ready to eat for a quick and delicious meal.

• How can I make this recipe more budget-friendly?

Choose a less expensive cut of steak like flank or skirt steak. These cuts are flavorful and become tender with marinating and proper slicing against the grain.

Chimichurri Steak Bowl Recipe

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4.5 from 28 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sizzling Argentine Chimichurri Steak Bowl delivers fresh herbs and bold flavors that dance across your palate. Juicy grilled steak nestled with crisp vegetables and zesty chimichurri sauce promises a delicious culinary journey for those craving authentic South American cuisine.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1.5 pounds (680 grams) flank steak or skirt steak

Steak Seasonings:

• 2 tablespoons olive oil
• 1 lime, juiced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Chimichurri Sauce Ingredients:

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro (optional)
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste

Bowl Components:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ½ red onion, thinly sliced
• ¼ cup crumbled queso fresco or feta (optional)
• Lime wedges, for serving

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Instructions

1. Prepare a zesty marinade by whisking together fragrant olive oil, tangy lime juice, minced garlic, earthy cumin, and a pinch of salt and pepper in a shallow container.
2. Submerge the steak completely in the marinade, ensuring full coverage. Refrigerate for a minimum of 30 minutes, allowing the flavors to penetrate deeply into the meat.
3. Craft the vibrant chimichurri sauce by finely chopping fresh parsley and cilantro, then combining with minced garlic, robust red wine vinegar, extra virgin olive oil, and a sprinkle of fiery red pepper flakes.
4. Taste the chimichurri and adjust seasoning with salt and pepper until the flavor profile is perfectly balanced. Set aside to let the herbs meld.
5. Preheat a grill or grill pan to medium-high heat, creating the ideal surface for achieving beautiful sear marks on the meat.
6. Remove steak from marinade and pat dry with paper towels to ensure proper caramelization. Grill for approximately 3-4 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.
7. Transfer grilled steak to a cutting board and let it rest for 5 minutes, allowing juices to redistribute throughout the meat.
8. Slice the steak thinly against the grain to maximize tenderness, creating elegant, bite-sized pieces.
9. Assemble the bowls by creating a base of fluffy rice, then artfully arranging sliced steak, juicy tomatoes, creamy avocado, sharp red onion, and optional crumbled cheese.
10. Generously drizzle the prepared chimichurri over the bowl, ensuring each ingredient gets coated with the herbaceous sauce.
11. Serve immediately with fresh lime wedges on the side for an extra burst of citrusy brightness.

Notes

• Marinate the steak longer for deeper flavor infusion, ensuring the meat absorbs all the zesty lime and garlic notes.
• Experiment with different protein alternatives like chicken, tofu, or portobello mushrooms for a versatile meal that suits various dietary preferences.
• For a low-carb version, swap rice with cauliflower rice or mixed greens to create a lighter, nutrient-packed bowl.
• Prep chimichurri sauce in advance and store in the refrigerator for up to a week, allowing flavors to meld and intensify for an even more robust condiment.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 4
• Calories: 675
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 45 g
• Saturated Fat: 8 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 90 mg