Chimichurri Steak Bowl – Bright, Fresh, and Satisfying

A good steak bowl hits all the notes: savory, juicy, and full of texture. This chimichurri steak bowl does exactly that, with tender slices of seared beef, a punchy herb sauce, and a base that actually feels complete. It’s simple enough for a weeknight but special enough for guests.

The flavors are bold without being heavy, and the whole bowl feels balanced. If you love fresh, zesty food with plenty of color, this one’s a keeper.

What Makes This Recipe So Good

• Big flavor, minimal fuss: Chimichurri delivers brightness and heat with ingredients you likely already have. No marinating needed.
• Flexible base: Serve over rice, cauliflower rice, quinoa, or greens.

  It’s your call.

• Meal prep friendly: The sauce keeps well, and the bowl components are easy to store and reheat.
• Balanced texture: Tender steak, crisp veggies, and a creamy element like avocado make every bite satisfying.
• Better-than-takeout feel: Fresh herbs and a quick sear make the bowl taste restaurant-worthy without the price tag.

Shopping List

• Steak: Skirt, flank, or sirloin (about 1 to 1.5 pounds)
• For the chimichurri:
  • Fresh flat-leaf parsley (1 large bunch)
  • Fresh cilantro (optional, 1/2 bunch for a twist)
  • Fresh oregano or dried oregano
  • Garlic (3–5 cloves)
  • Red wine vinegar
  • Extra-virgin olive oil
  • Red pepper flakes (or a fresh red chili)
  • Kosher salt and black pepper
  • Lemon (optional, for brightness)
• Bowl base: Cooked white or brown rice, quinoa, or cauliflower rice
• Veggies and add-ins: Cherry tomatoes, red onion, cucumber, avocado, corn (fresh or frozen), lime
• Optional toppers: Pickled red onions, crumbled feta or cotija, radishes, jalapeño, fresh spinach or arugula
• Cooking essentials: High-heat oil (avocado or canola) for searing

Step-by-Step Instructions

1. Cook your base: Prepare rice, quinoa, or cauliflower rice as directed. Keep warm. If using greens, rinse and pat dry.
2. Make the chimichurri: Finely chop parsley (and cilantro, if using).

   Mince garlic. Stir with oregano, red pepper flakes, red wine vinegar, and olive oil. Season with salt, pepper, and a squeeze of lemon if you like.

   It should taste bright and slightly tangy.

3. Prep the veggies: Halve cherry tomatoes, dice cucumber, thinly slice red onion, and cut avocado just before serving. If using corn, char it in a hot skillet for extra flavor.
4. Season the steak: Pat dry and season generously with salt and pepper. Optional: add a pinch of smoked paprika or garlic powder.
5. Sear the steak: Heat a heavy skillet or grill pan over high heat.

   Add a thin layer of high-heat oil. Sear steak 2–4 minutes per side, depending on thickness, until it reaches your preferred doneness. Aim for medium-rare for tenderness.

6. Rest the meat: Transfer steak to a cutting board and rest for 5–10 minutes.

   This keeps it juicy.

7. Slice against the grain: Cut thin slices across the grain so each bite is tender. Toss the sliced steak with a spoonful of chimichurri to coat lightly.
8. Assemble the bowls: Add your base, then arrange steak, tomatoes, cucumber, onion, corn, and avocado. Spoon more chimichurri over the top.

   Finish with lime wedges and any optional toppings.

9. Taste and adjust: Add a pinch of salt, extra chili, or a splash of vinegar if you want more punch.

How to Store

• Steak: Store sliced steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or eat cold.
• Chimichurri: Keeps in the fridge for 4–5 days. Stir before using.

  For longer storage, freeze in small portions.

• Bowl components: Store base, veggies, and sauce separately to keep textures fresh. Assemble right before eating.
• Meal prep tip: Pack bowls with the sauce on the side and add avocado just before serving to prevent browning.

Health Benefits

• Protein-rich: Steak supplies high-quality protein and iron, which support muscle repair and energy levels.
• Herb-powered: Parsley, cilantro, and oregano provide antioxidants and fresh flavor that reduce the need for heavy sauces.
• Heart-healthy fats: Extra-virgin olive oil in the chimichurri offers monounsaturated fats that support heart health.
• Fiber and micronutrients: Tomatoes, cucumbers, and avocado add fiber, potassium, and vitamins A, C, and K for a balanced bowl.
• Customizable carbs: Choose brown rice or quinoa for more fiber, or use cauliflower rice for a lighter, lower-carb option.

Pitfalls to Watch Out For

• Overcooking the steak: Skirt and flank steaks can toughen quickly. Pull them early and rest before slicing.
• Cutting with the grain: Always slice against the grain for tenderness.
• Flat chimichurri: If the sauce tastes dull, add a pinch of salt and a splash more vinegar or lemon.

  It should be bright and zesty.

• Soggy bowls: Keep components separate until serving, and pat veggies dry after washing.
• Too much oil: Chimichurri should be saucy, not greasy. Add oil gradually until it coats without pooling.

Recipe Variations

• Grain-free: Serve over shredded cabbage or a mix of arugula and spinach.
• Spicy kick: Add a minced fresh chili to the chimichurri or top with sliced jalapeños.
• Creamy element: Finish with a dollop of Greek yogurt or a sprinkle of feta for tang.
• Roasted veggie base: Swap in roasted sweet potatoes, zucchini, or bell peppers for a cozy twist.
• Different protein: Try chicken thighs, shrimp, or portobello mushrooms with the same chimichurri.
• Citrus herb blend: Add orange zest or lime juice to the sauce for a fresh twist.
• Make it low-FODMAP: Replace garlic with garlic-infused oil and skip onion.

FAQ

What cut of steak works best?

Skirt and flank steak are classic because they cook fast and slice beautifully. Sirloin is a great lean option with good flavor.

Ribeye is delicious but richer and pricier, and it’s better for grilling than quick slicing.

Can I make the chimichurri in a food processor?

Yes, pulse the herbs and garlic briefly, then stir in the oil and vinegar by hand. Avoid over-processing, or the sauce can turn pasty. You want a loose, spoonable texture with visible herb pieces.

How do I cook the steak without a grill?

Use a cast-iron skillet or heavy stainless pan.

Preheat until very hot, add a thin layer of oil, and sear without moving the steak for a good crust. Ventilate your kitchen, as high-heat searing can get smoky.

Can I make this ahead?

Absolutely. Cook the base and steak, prep the veggies, and keep the chimichurri chilled.

Assemble when ready to eat. Add avocado at the last minute for the best color and texture.

How do I keep the steak tender for leftovers?

Slice thinly against the grain and avoid overheating during reheating. A quick warm-up in a skillet with a splash of water or broth helps keep it moist, or enjoy it cold over greens.

Is cilantro necessary?

No.

Traditional chimichurri is parsley-forward. Cilantro is optional and adds a different dimension. If you’re not a fan, skip it and increase the parsley.

What can I use instead of red wine vinegar?

Apple cider vinegar or fresh lemon juice works well.

Sherry vinegar is another great option with a softer tang.

How spicy is the chimichurri?

It’s mild to medium as written. Adjust by adding more red pepper flakes or a fresh chili, or keep it mild by reducing the heat.

Wrapping Up

This chimichurri steak bowl brings fresh herbs, juicy steak, and crisp veggies together in a way that feels both simple and special. It’s easy to customize, sturdy enough for meal prep, and bright enough to keep you reaching for another bite.

Whether you’re cooking for a busy weeknight or a laid-back dinner with friends, this bowl delivers big flavor without the fuss. Keep the chimichurri on hand, and you’ll find plenty of reasons to use it on everything.