Welcome, lovely ladies! If you’re looking for a meal that’s both nourishing and delightfully flavorful, this chimichurri bowl with grilled steak is calling your name. Imagine tender, juicy steak paired with a bright, herb-packed sauce and a medley of colorful, crisp vegetables — a perfect harmony of taste and nutrition. In just 7 simple steps, you’ll discover how to select the perfect cut of steak, grill it to smoky perfection, and bring it all together into a stunning chimichurri bowl. It’s easy, healthy, and made with you in mind. Let’s dive in, ladies — your delicious creation awaits!
🛒 Ingredients for Grilled Steak for Chimichurri Bowl
Here’s everything you need to create a healthy, flavor-packed grilled steak chimichurri bowl at home. This list includes ingredients for the steak, chimichurri sauce, and bowl assembly.
✅ For the Grilled Steak:
- 1.5 to 2 lbs ribeye, strip, or flank steak (choose your favorite cut)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp smoked paprika (optional)
- Juice of ½ lemon (optional, for tenderizing lean cuts)
✅ For the Fresh Chimichurri Sauce:
- 1 cup flat-leaf parsley, finely chopped
- ¼ cup fresh cilantro (optional, for extra herbaceous flavor)
- 3 cloves garlic, minced
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes
- ½ tsp sea salt (or to taste)
- ¼ tsp black pepper
✅ For the Chimichurri Bowl Assembly:
Fresh lime wedges (for garnish)
- 2 cups cooked brown rice, quinoa, or cauliflower rice
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced or diced
- ½ cup red bell pepper, sliced
- ½ cup grilled corn kernels (fresh or frozen)
- ¼ cup crumbled queso fresco or feta (optional)
7 Steps to Perfectly Grilled Steak for Your Chimichurri Bowl
Mastering a perfectly grilled steak is simpler than it looks — and these 7 easy steps will help you nail it every time. From choosing the right cut and seasoning it well to grilling, resting, and slicing it beautifully, each step ensures juicy, flavorful results worthy of your chimichurri bowl. Let’s get grilling!
Step 1: Choose the Right Steak
The first step is picking an ideal cut. Thicker steaks (about 1.5–2 inches) like ribeye, strip (New York strip), or tenderloin are great for beginners allrecipes.com because they cook more evenly and stay juicy. These cuts often have good marbling (little flecks of fat), which renders into the meat on the grill for extra flavor. Leaner cuts like flank or skirt steak also work (they’re classics for chimichurri bowls), but they benefit from a bit of help. If using a lean cut, trim any excess fat and consider scoring or marinating to tenderize. Letting your steak reach room temperature (about 30 minutes) ensures it grills more evenly and stays juicy allrecipes.com.
Step 2: Season or Marinate Your Steak
Now it’s time for flavor. Short on time? A quick sprinkle of kosher salt and freshly ground pepper on both sides is all you need for great flavor. For more complexity, make a spice rub or quick marinade. A dry rub can include garlic powder, smoked paprika, cumin, or red pepper flakes. For a quick marinade, whisk together olive oil, minced garlic, dried oregano, a splash of red wine vinegar (or lemon juice), and chopped fresh parsley (essentially chimichurri ingredients!) en.wikipedia.org. Coat the steak and let it soak up the flavors for at least 15–30 minutes (or longer in the fridge if you have time). Pat the steak dry before grilling allrecipes.com so it will sear nicely.
- Tip: Get inspired by our mouthwatering Korean BBQ Beef (Bulgogi) guide — packed with helpful hints. tips taylorrecipe.com – the sweet-salty marinade used there can guide your own steak seasoning, just swapping soy and sugar for chimichurri herbs.)
Step 3: Prep the Grill
With your steak perfectly seasoned, it’s time to fire up the grill. Clean any residue from the grates, then preheat the grill to high heat — around 450–500°F on a gas grill (allrecipes.com). For a charcoal grill, stack the coals on one side to create a hot searing zone, leaving the other side cooler for control and safety. A blazing-hot, oiled grate will sear the meat beautifully and lock in all those delicious juices. Just before cooking, use tongs to rub an oil-soaked paper towel over the grates. the grill is blazing and just waiting for your steak to hit the heat!
Step 4: Grill the Steak to Perfection
Place the steak on the hottest part of the grill and listen for a strong sizzle. Grill the first side undisturbed for about 3–6 minutes until a brown crust forms, then flip the steak once allrecipes.com and cook the other side. Cooking time varies: for example, a 1.5-inch-thick steak often takes about 7–8 minutes per side for medium-rare allrecipes.com. Nothing beats an instant-read thermometer for knowing exactly when your steak is done. Aim for 130–135°F (54–57°C) for medium-rare certifiedangusbeef.com, which gives a warm pink center (the USDA recommends cooking beef to at least 145°F certifiedangusbeef.com). If you get flare-ups, simply move the steak to the cooler side of the grill to finish cooking. Keep in mind it will continue to cook a few more degrees after coming off the heat, so pull it just before it hits your desired temperature.
Step 5: Rest and Slice the Steak
After grilling, transfer the steak to a cutting board and rest it loosely covered with foil for about 5–10 minutes allrecipes.com. Resting the meat allows the flavorful juices to settle back in, keeping it moist and tender instead of dry. Cutting too soon will cause hose delicious juices to run out onto the board. While the steak rests, you can grill or prepare any vegetables or grains for the bowl. Once rested, take a sharp knife and slice the steak thinly against the grain for tender, flavorful bites allrecipes.com. Slicing perpendicular to the muscle fibers shortens them, which makes each bite more tender. For the best texture, use long, smooth strokes with a very sharp knife. (Pro tip: sprinkle a pinch of finishing salt on the sliced steak to boost flavor.)
Step 6: Make the Fresh Chimichurri Sauce
While the steak is resting, whisk together your chimichurri sauce – it comes together in minutes. Chimichurri is a raw herb sauce from Argentina en.wikipedia.org. Finely chop about 1 cup of fresh flat-leaf parsley (and cilantro if you like) and place it in a bowl. Add 2–3 cloves of minced garlic, 2 tablespoons of red wine vinegar, a pinch of crushed red pepper flakes for heat, and about 1/2 cup of good olive oil. Season with salt and black pepper to taste. Mix or pulse the ingredients together until combined. The result is a vibrant green sauce that should spoon easily but still have some texture and bold, tangy flavor.
Step 7: Assemble Your Chimichurri Steak Bowl
Now comes the fun part: building the bowl. Start with your base: cooked brown rice, quinoa, or a pile of mixed salad greens all work great. Spoon a portion of the base into each bowl. Arrange the sliced grilled steak over the base. Next, add colorful vegetables to the bowl to create balance and texture – try sweet cherry tomatoes, crisp bell pepper strips, sliced cucumber, or grilled corn. You can mix raw veggies for freshness or toss some on the grill for a charred touch. For creaminess, include sliced avocado or crumbled queso fresco. At the end, drizzle the chimichurri liberally across the steak and vegetables to bring the dish to life. This ensures every bite is bursting with bright, herbal flavor. Each forkful will have the savory steak, tangy sauce, and fresh veggies in perfect harmony.
📝 Conclusion: Grilled Steak for Chimichurri Bowl
Congratulations! You’ve turned simple ingredients into a gourmet chimichurri steak bowl. By following these 7 steps, even first-time grillers can serve up a tender, juicy steak topped with tangy chimichurri sauce in one nutritious meal. This dish is not only delicious but packed with good-for-you nutrients – lean protein from the steak, fiber and vitamins from the veggies and grains, and healthy fats from the olive oil and avocado. It proves that cooking healthy can be bursting with flavor.
We hope you enjoy making (and eating) this chimichurri bowl. If you have questions, recipe ideas, or want to share your results, drop a comment below – we love hearing from our readers. If you tried this recipe, share it with friends or pin it to save for later! Your feedback helps our TaylorRecipe community grow. Happy grilling and bon appétit!
Sources: This guide is based on expert cooking techniques and recipes allrecipes.com allrecipes.com en.wikipedia.org taylorrecipe.com certifiedangusbeef.com certifiedangusbeef.com allrecipes.comallrecipes.com allrecipes.com allrecipes.com (All recipes and guidelines referenced from trusted sources).