Description
This 30-Minute Grilled Chimichurri Steak Bowl features perfectly grilled flank steak served alongside charred corn, zucchini, and tomatoes, all drizzled with vibrant homemade chimichurri sauce. A balanced, flavorful meal that combines juicy steak and fresh vegetables with zesty, herbaceous sauce, perfect for a quick and satisfying dinner.
Ingredients
Steak and Vegetables
- 2 pounds flank steak
- Kosher salt & ground black pepper, to season
- 2 ears sweet corn, husks and 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
- Fresh herbs and other ingredients for chimichurri (typically parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper) – exact amounts depend on specific chimichurri recipe
For Serving (Optional)
- Herbed lemon rice
- Chopped lettuce or greens such as arugula or spinach
- Cotija cheese
- Finely chopped fresh herbs
Instructions
- Prep: Preheat your grill for medium direct heat between 450-500°F. Meanwhile, pat the flank steak dry with paper towels and season liberally with kosher salt and black pepper, using about 1 teaspoon kosher salt per pound. Place steak on a large plate. Drizzle the cut vegetables with avocado oil, season with ½ teaspoon kosher salt and ground black pepper, and toss to coat evenly.
- Grill the flank steak and vegetables: Place the seasoned flank steak on the grill grates. Arrange the vegetables—making sure tomato skewers and zucchini are perpendicular to the grates to avoid falling through—around the steak. Close the grill lid. Grill the steak about 4-5 minutes per side for medium rare or desired doneness. Grill vegetables 2-3 minutes per side until charred. Remove both to a plate and let steak rest for at least 5 minutes.
- Prepare the chimichurri sauce: While the steak and vegetables cook and rest, prepare the chimichurri sauce by pulsing all sauce ingredients in a food processor until combined. Adjust seasoning with salt and pepper to taste. Set aside or refrigerate up to a week.
- Slice and serve: Slice the rested flank steak thinly against the grain. Chop the grilled vegetables into bite-sized pieces and spritz with lemon juice. Assemble bowls with a base of herbed lemon rice and greens if using, topped with grilled veggies and steak. Drizzle generously with chimichurri sauce and finish with optional toppings like cotija cheese and fresh herbs.
Notes
- When slicing flank steak, always cut against the grain to ensure tender bites.
- You can prepare the chimichurri sauce in advance and store it in an airtight container in the refrigerator for up to one week.
- Herbed lemon rice is optional but pairs exceptionally well for a complete bowl.
- Use high smoke point oils like avocado oil to prevent burning on the grill.
- Vegetables skewered or cut perpendicular to grill grates prevent them from falling through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian Inspired
