Description

This Grilled Chimichurri Steak Bowl features perfectly grilled flank steak accompanied by charred sweet corn, zucchini, and tomato skewers, all served over a bed of herbed lemon rice and fresh greens. Topped with a vibrant, zesty chimichurri sauce, this dish is a flavorful and colorful meal perfect for a quick weeknight dinner or casual entertaining.

Ingredients

Scale

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)

Chimichurri Sauce

1 cup fresh parsley leaves
2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
3–4 garlic cloves
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes (optional)
Kosher salt & ground black pepper, to taste

For Serving (Optional)

Herbed lemon rice (see Notes)
Chopped lettuce or greens (arugula, spinach, etc.)
Cotija cheese
Finely chopped fresh herbs (parsley, cilantro)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Grill and Ingredients: Preheat the grill to medium direct heat (450-500°F). Pat the flank steak dry with paper towels and season liberally with kosher salt and black pepper (about 1 teaspoon salt per pound). Place on a plate. Arrange the sweet corn, zucchini, and tomato skewers on another plate, drizzle with avocado oil, season with ½ teaspoon kosher salt and pepper, and toss to coat evenly.
Grill the Steak and Vegetables: Place the flank steak on the grill grates and arrange the vegetables around it, positioning tomato skewers and zucchini perpendicular to the grates to prevent falling. Close the lid and grill the steak for 4-5 minutes per side for medium-rare doneness, about 4 minutes per side. Grill vegetables for 2-3 minutes per side until nicely charred. Remove all from grill and allow steak to rest at least 5 minutes.
Prepare the Chimichurri Sauce: While the steak and veggies grill and rest, combine all chimichurri ingredients in a food processor. Pulse until combined but still slightly chunky. Taste and adjust salt and pepper as needed. Set aside or refrigerate for up to one week.
Slice and Assemble: Slice the rested flank steak thinly against the grain to ensure tenderness. Chop grilled vegetables into bite-sized pieces and toss with lemon juice. To build bowls, place a base of herbed lemon rice and greens, top with grilled veggies and steak, drizzle generously with chimichurri sauce, and sprinkle optional toppings like cotija cheese and fresh herbs. Serve immediately and enjoy!

Notes

Flank steak is best served medium rare (135°F) and sliced against the grain to maximize tenderness.
Substitutes for flank steak include skirt steak, hanger steak, top sirloin, or ribeye.
Herbed Lemon Rice: Toss 2 cups cooked rice with zest and juice of 1 lemon plus a handful of chopped parsley and cilantro. Fluff with a fork and serve immediately. Quick option: use microwaveable 90-second rice.
Chimichurri sauce can be prepped up to a week in advance and stored refrigerated in an airtight container.
Store leftover steak and grilled veggies in airtight containers for 2-3 days; reheat gently before serving.
Use avocado oil or another high smoke point oil to prevent burning when grilling vegetables.