Grilled Chimichurri Steak Bowls are my quick, no-fuss dinner when I want bright flavor and one pan of grill marks {easy weeknight bowl}. I like that it looks impressive but comes together without fuss.
If you want a searing trick I use for quick slices, see my note on Texas Roadhouse steak bites. I keep this one in the weeknight rotation — Chef Thomas.
Table of Contents
Why You’ll Love Grilled Chimichurri Steak Bowls
Grilled Chimichurri Steak Bowls pull bold herb flavor and simple grilled vegetables into an easy bowl you can repeat any week {family-friendly}. I say that from 40 years in kitchens where reliable dishes matter. Chef Thomas taught me to build bowls that feed a family without fuss.
- Bright, herb-forward sauce: The chimichurri cuts through the grilled meat and lifts the whole bowl.
- Fast grilling: Flank steak sears quickly and slices thin, so dinner isn’t late.
- Simple, flexible veg: Zucchini, corn and cherry tomatoes grill fast and hold texture.
- Comforting base: Lemon rice gives a mild, citrus backbone for the steak and sauce.
Ingredients for Grilled Chimichurri Steak Bowls
- 1 pound flank steak
- 2 zucchinis, sliced
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 2 cups cooked fluffy lemon rice
- 1/2 cup fresh parsley, chopped
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
These ingredients balance grilled richness, fresh herbs, and a bright rice base. The parsley and vinegar give lift, the oil binds the chimichurri, and the lemon rice keeps everything from feeling heavy. I’ve used this combo a lot — Chef Thomas.
How to Make Grilled Chimichurri Steak Bowls
Step 1: Heat the grill
Preheat the grill to medium-high heat so you get a good sear on the steak quickly.
Step 2: Season the steak
Season the flank steak with salt and pepper on both sides and let it sit for a few minutes while the grill comes up to temperature.
Step 3: Sear the steak
Grill the steak for about 5-7 minutes per side, or until desired doneness, watching for a good crust without overcooking.
Step 4: Grill the vegetables
In the last few minutes of grilling, add the zucchini, corn, and cherry tomatoes to the grill and cook until tender, turning once.
Step 5: Make the chimichurri
In a bowl, mix the parsley, red wine vinegar, olive oil, garlic, salt, and pepper to make the chimichurri sauce; taste and adjust for acidity or salt.
Step 6: Rest and slice
Once cooked, let the steak rest for a few minutes before slicing against the grain into thin strips.
Step 7: Assemble and serve
Serve the sliced steak and grilled vegetables over the lemon rice and drizzle with chimichurri sauce to finish your Grilled Chimichurri Steak Bowls.
How I Serve Grilled Chimichurri Steak Bowls
I serve these bowls simply so the chimichurri and charred bits show up. I spoon warm lemon rice into shallow bowls, fan the steak over the rice, then scatter grilled zucchini, corn and tomatoes. I spoon plenty of chimichurri on top and let everyone take more if they want. For a casual weeknight, I set bowls on the counter and let kids help spoon the sauce — it’s a small way they learn to cook with me. I also sometimes include a quick green salad on the side for contrast and crunchy texture.
I keep a few serving ideas nearby:
- Extra chimichurri in a small ramekin.
- Lime wedges if someone likes extra citrus.
- A simple mixed green salad to add crunch.
And if you want a searing shortcut, check my note on Texas Roadhouse steak bites for timing ideas.
Variations and Adjustments for Grilled Chimichurri Steak Bowls
Swap the cut
You can use skirt or hanger steak the same way. They’re similar in thinness and flavor, and they take the chimichurri well. Trim excess fat if you prefer a leaner bite.
Change the vegetables
Swap the zucchini for bell peppers or asparagus if that’s what you have. Frozen corn works fine; just thaw and pat dry first to avoid steam. Cherry tomatoes can be omitted on colder days.
Adjust the chimichurri
If you like heat, add a pinch of red pepper flakes or a small chopped jalapeño. For more acidity, add a touch more red wine vinegar. Make it oilier or looser depending on whether you’ll drizzle or spoon it from a bowl.
I keep things flexible in my kitchen — small adjustments like these let the same recipe serve different moods. That’s a piece of what Chef Thomas teaches about making food work for real life.
Storing and Making Grilled Chimichurri Steak Bowls Ahead
You can prep parts ahead to save time. Make the chimichurri a day ahead; the flavors deepen and it keeps well in a sealed container. Grill the steak and vegetables, cool them slightly, and store in separate airtight containers if you plan to assemble later. Keep the rice fluffy by cooling it quickly and sealing it; reheat with a splash of water to revive texture.
When reheating, warm the steak gently so it doesn’t overcook and get tough. The grilled vegetables reheat well in a hot skillet or under the broiler for a minute to bring back char. I often chop the rested steak before storing so family members can pull bowls together quickly. Practical prep is what gets dinner on the table without stress — something I learned in kitchens long ago with Chef Thomas.
The Small Detail That Makes Grilled Chimichurri Steak Bowls Work
Most cooks focus on the chimichurri and the steak, but the small detail that makes these bowls sing is how you slice the steak and the order of assembly. Slice against the grain into thin strips so each bite feels tender. Lay the steak over warm lemon rice so the juices mingle with the rice just a little. Add vegetables that still have bite so there’s contrast in texture.
That tiny staging — rice first, steak next, veg on top, chimichurri last — keeps flavors distinct and pleasing in every forkful. I’ve watched busy cooks skip the resting and slicing and wonder why the meat was chewy. Taking that extra minute matters. Chef Thomas would say it’s the little things that separate a rushed plate from a repeatable good dinner. Small step, big payoff.
Takeaway: slice against the grain and assemble in layers.
Final Thoughts on Grilled Chimichurri Steak Bowls
Grilled Chimichurri Steak Bowls are a weeknight dinner that still feels like dinner out when you want it to. I aim for simple steps, solid timing and a bright sauce that pulls everything together. Thanks for cooking along with me — Chef Thomas.
Conclusion
If you want another take on a quick chimichurri steak bowl, see this 30-Minute Grilled Chimichurri Steak Bowl Recipe | PWWB for a slightly different method. For ideas using a similar chimichurri and grain bowl approach, try Skirt Steak Rice Bowls with Chimichurri Sauce – Well Seasoned Studio.
Grilled Chimichurri Steak Bowls
Ingredients
Instructions
- Preheat the grill to medium-high heat.
- Season the flank steak with salt and pepper on both sides and let it sit.
- Grill the steak for about 5-7 minutes per side, until desired doneness.
- In the last few minutes, add the zucchini, corn, and cherry tomatoes to the grill and cook until tender.
- In a bowl, mix parsley, red wine vinegar, olive oil, garlic, salt, and pepper to create the chimichurri sauce.
- Let the steak rest for a few minutes, then slice against the grain into thin strips.
- Serve the sliced steak and grilled vegetables over the lemon rice and drizzle with chimichurri sauce.
