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When fresh herbs take over my fridge in summer I turn to this grilled chimichurri steak bowl for a fast crowd-pleaser that is packed with vibrant flavor and texture. This recipe turns a handful of pantry basics and seasonal produce into an eye-catching meal that comes together in just half an hour.
Whenever I make this my kitchen is filled with the scent of charred steak and pungent herbs and I always tuck away a little extra chimichurri because my husband likes it on just about everything.
Ingredients
- Flank steak: about two pounds look for good marbling and even thickness for best grilling results
- Kosher salt and ground black pepper: enhances flavor use flaky kosher salt if available
- Sweet corn: ears picked fresh for juicy kernels adds sweetness and great char
- Medium zucchini: select firm and bright-skinned creates a satisfying grilled texture
- Cherry or grape tomatoes: buy plump and shiny for the juiciest flavor holds up well on skewers
- Avocado oil or high smoke point oil: prevents sticking helps vegetables crisp up
- Lemon: provides brightness use a fresh lemon and zest for extra aroma
- Chimichurri sauce: classic combo of parsley cilantro oregano garlic olive oil red wine vinegar red pepper flakes salt pepper
- For serving: herbed lemon rice chopped lettuce or greens like arugula or spinach cotija cheese fresh herbs pick greens with crunch and cheese for creamy tang
Step-by-Step Instructions
- Prep the Grill and Ingredients:
- Get your grill up to medium direct heat which is about four hundred fifty to five hundred degrees Fahrenheit. While it is heating pat the flank steak dry with paper towels to help it sear well then season it generously with kosher salt and black pepper. Place it on a plate. On a second plate arrange the corn zucchini and tomato skewers then coat them with oil and another sprinkle of salt and pepper. Toss them to ensure every piece is coated.
- Grill Steak and Vegetables:
- Place the seasoned steak on the hot grill grates and arrange the veggies around it. Lay the tomato skewers and zucchini so they cross the grates which helps keep them from slipping through. Shut the grill lid and cook steak four to five minutes per side for medium rare or until your preferred doneness. The veggies will need about two to three minutes per side to get charred and tender. Move everything to a plate and let the steak rest at least five minutes which keeps the meat juicy.
- Prepare Chimichurri Sauce:
- As the grilling happens add parsley cilantro oregano garlic olive oil vinegar red pepper flakes salt and pepper to a food processor. Pulse until the herbs are finely chopped but do not puree they should look textured and vibrant. Taste for salt and add a little more if needed. Chimichurri keeps bright and fresh for about a week in the fridge.
- Slice and Assemble the Bowl:
- After resting cut the steak into thin strips always slicing against the grain to keep it tender. Chop the veggies into bite sized pieces and squeeze fresh lemon juice over them for a lift. To build each bowl layer herbed lemon rice or just plain rice with greens of your choice add a mound of cooked veggies and top with slices of steak. Drizzle generously with chimichurri and scatter cotija cheese and extra herbs on top. Serve right away for the freshest flavors.
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Nothing tastes as good as the smoky char on these veggies and steak I always get requests for extra chimichurri and sometimes serve it with crusty bread as an appetizer just for fun The mingling of fresh herbs always reminds me of summer dinners on the patio growing up and everyone building their own perfect bowl
Storage Tips
Store steak veggies chimichurri and rice separately in airtight containers in the refrigerator Each keeps for about two to three days except the sauce which lasts up to a week For best results reheat steak and vegetables gently in a skillet or microwave before assembling to keep everything moist and flavorful
Ingredient Substitutions
If flank steak is not available try skirt steak or hangar steak since they grill similarly and soak up the marinade well Top sirloin and ribeye also grill beautifully For a vegetarian twist swap steak for portobello mushrooms or grilled halloumi cheese The herbed rice can be made with any grain like quinoa brown rice or even cauliflower rice for a lighter option
Serving Suggestions
Build the bowl with layers of rice and fresh greens then pile on steak and charred veggies Drizzle chimichurri over everything For added crunch toss in some toasted pepitas For a picnic or potluck serve as a build your own steak bowl bar and let everyone customize A wedge of lime and a sprinkling of cotija really brings it all together
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Cultural and Historical Context
Chimichurri is a signature condiment from Argentina where grilling steak is a source of national pride It brings brightness and punchy acidity to rich grilled meats making dishes like this steak bowl stand out Flank steak is traditionally used for its quick grilling and bold flavor that stands up to robust sauces
Frequently Asked Questions About Recipes
- → What cut of steak works best?
Flank steak is ideal for its quick cooking and juicy texture, but skirt or hangar steaks are excellent alternatives. Top sirloin and ribeye can also be used for a richer bite.
- → How do you keep the steak tender?
Grill the steak over medium heat to medium-rare (about 135°F), let it rest for five minutes, and always slice against the grain for maximum tenderness.
- → Which vegetables are best for grilling in this bowl?
Zucchini, sweet corn, and cherry or grape tomatoes grill beautifully, providing charred flavor and bright colors. Feel free to swap in other seasonal vegetables you enjoy.
- → How do you make the chimichurri sauce?
Pulse parsley, cilantro, oregano, garlic, olive oil, vinegar, salt, and pepper in a food processor until finely chopped but still textured. Adjust seasoning to taste.
- → Can I prepare components ahead of time?
Yes! Chimichurri sauce can be made up to a week in advance. Grilled steak and vegetables can be stored separately for up to 2–3 days and quickly reheated when ready to assemble your bowl.
- → What pairs well with this bowl?
Serve over lemon herb rice or greens, and garnish with cotija cheese, extra fresh herbs, or a squeeze of fresh lemon for extra zing.