Description

This 30-Minute Grilled Chimichurri Steak Bowl is a vibrant and satisfying meal featuring perfectly grilled flank steak and vegetables, topped with a zesty homemade chimichurri sauce. Quickly grilled to juicy medium-rare perfection and paired with fresh, charred veggies and bright herbed lemon rice, this dish makes a flavorful and balanced dinner ideal for any weeknight or casual gathering.

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 and 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
½ lemon, juiced (about 1 tablespoon juice)

Chimichurri Sauce

1 cup fresh parsley leaves, tightly packed
¼ cup fresh oregano leaves
3 garlic cloves, minced
½ teaspoon red chili flakes
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil
Salt and ground black pepper, to taste

For Serving (Optional)

Herbed lemon rice (see recipe notes)
Chopped lettuce or greens (arugula, spinach, or mixed greens)
Cotija cheese
Finely chopped fresh herbs

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Instructions

Prep: Preheat your grill to medium direct heat, about 450-500°F. Pat the flank steak dry with paper towels and place it on a plate or baking sheet. Season liberally with kosher salt and ground black pepper, approximately 1 teaspoon of kosher salt per pound of meat. Place the prepared corn, zucchini, and tomato skewers on a separate plate. Drizzle the vegetables with just enough oil to coat them, then season with ½ teaspoon kosher salt and ground black pepper. Use your hands to evenly coat the veggies in the oil and seasoning.
Grill the flank steak & vegetables: Place the flank steak directly on the grill grates. Arrange the vegetables around the steak on the grill, positioning the tomato skewers and zucchini perpendicular to the grates to prevent slipping. Close the grill lid and cook the flank steak for 4-5 minutes on each side for medium-rare doneness (about 4 minutes per side). Grill vegetables 2-3 minutes per side until nicely charred. Remove steak and veggies from the grill and transfer to a plate or baking sheet. Let the steak rest for at least 5 minutes before slicing.
Prepare the chimichurri sauce: While the steak and vegetables cook and rest, prepare the chimichurri. Combine parsley, oregano, minced garlic, red chili flakes, red wine vinegar, and olive oil in a food processor. Pulse until combined but still slightly chunky. Taste and adjust seasoning with salt and black pepper as desired. Set aside or refrigerate in an airtight container for up to 1 week.
Slice and serve: Once rested, slice the flank steak thinly against the grain to ensure tenderness. Chop grilled vegetables into bite-sized pieces and lightly spritz them with lemon juice for brightness. To assemble bowls, create a base of herbed lemon rice and greens, then top with the grilled veggies and sliced steak. Drizzle generously with chimichurri sauce and add optional toppings such as cotija cheese and fresh herbs. Serve immediately and enjoy!

Notes

For best results, slice flank steak against the grain to maximize tenderness.
Herbed lemon rice makes a great base: cook rice and stir in fresh herbs like parsley and lemon zest.
Chimichurri sauce can be made ahead and stored refrigerated for up to 1 week.
Use avocado oil or a high smoke point oil to prevent burning during grilling.
Adjust cooking times depending on grill heat and thickness of steak.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Argentinian-inspired