Description

This vibrant 30-Minute Grilled Chimichurri Steak Bowl features juicy, perfectly grilled flank steak paired with charred vegetables and a zesty homemade chimichurri sauce. Served over a bed of herbed lemon rice and fresh greens, this dish offers a delicious balance of smoky, tangy, and fresh flavors, making it an ideal quick and satisfying weeknight dinner or meal prep option.

Ingredients

Scale

For the Steak and Vegetables

2 pounds flank steak
Kosher salt & ground black pepper, to season
2 ears sweet corn, husks & 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)

For the Chimichurri Sauce

Fresh herbs (typically parsley, cilantro, oregano)
Garlic
Red wine vinegar
Olive oil
Salt and black pepper
Optional chili flakes or fresh chili for heat

For Serving (Optional)

Herbed lemon rice (see Notes section)
Chopped lettuce or greens such as arugula or spinach
Cotija cheese
Finely chopped fresh herbs

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Instructions

Prep the Grill and Ingredients: Preheat your grill to medium direct heat, around 450-500°F. While heating, pat the flank steak dry with paper towels and season liberally with kosher salt and ground black pepper, about 1 teaspoon salt per pound. On a separate plate, drizzle the corn, zucchini, and tomato skewers with avocado oil and season with ½ teaspoon kosher salt and black pepper. Toss to coat evenly.
Grill Steak and Vegetables: Place the flank steak directly on the grill grates and arrange the vegetables around it. Position tomato skewers and zucchini perpendicular to the grill grates to prevent falling through. Close the lid and grill the steak for 4-5 minutes per side for medium-rare doneness (135°F internal temperature). Grill vegetables for 2-3 minutes per side until nicely charred. Remove everything to a plate and allow the steak to rest for at least 5 minutes.
Prepare Chimichurri Sauce: While grilling and resting, prepare the chimichurri sauce by adding fresh herbs, garlic, red wine vinegar, olive oil, salt, pepper, and optional chili to a food processor. Pulse until combined but still slightly chunky. Adjust seasoning with salt and pepper as needed. Set aside or refrigerate for up to 1 week.
Slice and Assemble: Once rested, slice the flank steak against the grain into thin strips. Chop grilled vegetables into bite-sized pieces and spritz with fresh lemon juice. Build the bowls using a base of herbed lemon rice and greens, then top with vegetables and sliced steak. Generously drizzle with chimichurri sauce and add optional toppings like cotija cheese and fresh herbs. Serve immediately and enjoy!

Notes

Flank steak is best served medium rare and must be sliced against the grain to ensure tenderness.
If flank steak is unavailable, skirt steak, hanger steak, top sirloin, or ribeye can be used as excellent substitutes.
Herbed Lemon Rice: Combine 2 cups cooked rice with the zest and juice of 1 lemon and a handful of finely chopped parsley and cilantro. Fluff with a fork and serve immediately.
Meal Prep: Prepare chimichurri sauce in advance and store in the refrigerator for up to a week to save time.
Storage & Reheating: Keep leftover steak and vegetables in airtight containers in the refrigerator for up to 2-3 days. Reheat gently before assembling bowls.