THIS POST IS SPONSORED BY
This post is sponsored by Beef + Lamb New Zealand, who we are thrilled to grill with this summer! Grass-fed beef from New Zealand is some of the most delicious & carbon-efficient raised meat in the world – you can taste the difference! All thoughts & opinions are my own.
Quick Navigation
Grilled Flank Steak with Chimichurri Sauce is a Match Made in Heaven!
During the summer months, you can almost always find a jar of Homemade Chimichurri Sauce hanging out in my fridge. Made with just 8 ingredients in 5 minutes or less, it adds the perfect pop of herbaceous, zippy flavor to everything it touches – especially grilled steak. The freshness of the sauce is the perfect balance to the natural richness of beef, whether served as Chimichurri Steak Kabobs or a hearty Chimichurri Steak Bowl.
The fun thing about these bowls is they’re really easy to throw together, & by using naturally flavorful New Zealand grass-fed flank steak, you can keep the seasoning simple. Just grill the tender steak right alongside summer veggies like zucchini, sweet corn, & cherry tomatoes, until everything is perfectly juicy & charred. While it all grills, you’ll have the perfect window to blitz up a quick chimichurri sauce in your food processor.
From there, all you have to do is thinly slice the grilled steak & veggies, serve them in a bowl over lemon rice, & bring everything together with a generous drizzle of chimichurri sauce. It’s a simple, but totally satisfying summer dinner that’s easy enough to make any night of the week. Needless to say, we’re completely obsessed!
Chimichurri Bowl Recipe Highlights
Once you try them, you’re going to love these chimichurri bowls for dinner! They’re…
HEARTY & FEEL-GOOD. Grill tender flank steak to a juicy medium-rare & serve with char-grilled summer veggies, lemony rice, & homemade chimichurri sauce. An easy, all-in-one dinner that’s ready in 30 minutes or less!
FRESH & ZIPPY. A generous amount of seasonal veggies (sweet corn! cherry tomatoes! zucchini!) & the bright, herbaceous sauce give each chimichurri rice bowl a ton of freshness to balance the heartiness of grilled flank steak. It’s the perfect summer dinner!
QUICK & EASY! This chimichurri steak bowl recipe takes about 30 minutes from start to finish, & the grill does almost all of the work! The veggies grill right alongside the steak, giving you the perfect amount of time to whip up a quick chimichurri sauce in the food processor – simple!
All of the best things about summer grilling served in one bowl! ♡ Read on to learn more about how to make these Grilled Chimichurri Steak Bowls, or jump straight to the recipe & get cooking!
Key Components
Note: Full ingredients list & measurements provided in the Recipe Card, below.
The best dinner bowls consist of several layers of flavor & texture to create the perfect bite. This chimichurri steak bowl recipe is no exception – it involves 3 key components, all of which are really easy to prepare:
- Flank steak – This insanely flavorful & tender cut of beef is ideal for grilling. If you can’t find flank steak, skirt steak & hangar steak also work well for these chimichurri steak bowls. I always like to keep an eye out for New Zealand grass-fed beef when I’m at the butcher counter for extra flavor – learn more in the Ingredient Spotlight, below!
- Veggies – I always like grilling with whatever veggies happen to be in season. For this recipe, I always come back to a summery combination of sweet corn, zucchini, & cherry tomatoes, but feel free to swap in whatever you love most!
- Chimichurri sauce – My go-to chimichurri recipe is a quick blend of fresh herbs (cilantro, parsley, oregano), lemon, garlic, olive oil, & red wine vinegar. It’s the perfect zippy & herbaceous sauce for summer! Learn More! ⇢ PWWB House Chimichurri Sauce.
New Zealand Grass-Fed Beef
Grass-fed beef from New Zealand is something special – if it’s new to you, you’re in for a treat! Thanks to its beautiful, temperate climate, New Zealand is one of the best places in the world for pasture-raised farming. The animals graze freely in lush green pastures year-round, enjoying a nutrient-rich diet that yields seriously tender beef with an amazingly complex, rich & earthy flavor.
In addition to its amazing flavor, I especially appreciate that New Zealand farmers have worked hand-in-hand with nature for generations, creating a holistic approach to farming focused on soil health, animal welfare, & thriving farm communities. This commitment to the land makes New Zealand one of the most carbon-efficient beef & lamb producers in the world.
Learn More! ⇢ The New Zealand Grass-fed Difference + Find New Zealand Grass-fed Beef at a Store Near You!
Shop This Post
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Stainless Steel Measuring Cups & Spoons
Buy Now →How to Grill Flank Steak
Grilling steak can seem really intimidating, but it’s honestly much easier than you might think! Flank steak grills to a perfect medium-rare in less than 10 minutes, & the process is very straight-forward!
Season the steak. Pat the flank steak dry to remove as much moisture as possible (moisture is the natural enemy of beautiful grill marks), then season the steak with plenty of kosher salt & black pepper. Tip! ⇢ Don’t be shy with seasoning here – flank steak is a rich cut that can handle a generous amount of seasoning. A good rule of thumb is to use 1 teaspoon of kosher salt per pound of steak.
Grill. For best results, preheat your grill to medium direct heat (about 450-500 degrees F). Once the grill is hot, arrange the seasoned flank steak & veggies on the grill, quickly closing the lid to ensure the hot air circulates. How long to grill flank steak? ⇢ Flank steak grills to a perfect medium-rare after about 4 minutes per side. For precise results, it’s best to actively monitor the steak with an instant-read thermometer. For medium-rare, pull the flank steak from the grill when its internal temperature reaches 120-125 degrees F – it will reach a final serving temperature of 130-135 degrees F as it rests.
Rest! Before slicing, let your grilled flank steak rest so its juices settle & re-distribute throughout the meat. Don’t skip this step – a quick 5-10 minute resting period is the key to juicy & tender results!
Important! ⇢ How To Slice Flank Steak Against the Grain
When working with a fibrous cut like flank steak, it’s really important to slice properly. Although grass-fed flank steak is naturally tender, for best results, be sure to cut the meat against the grain.
The grain of a steak is based on the direction its muscle fibers run. Before you slice into the grilled flank steak, take a look at it & notice how its muscle fibers run across the meat. Position your knife perpendicular to this grain, cutting downward to slice the steak across the grain. Flank steak is best served in thin strips.
Easy, Zippy Homemade Chimichurri Sauce
While the flank steak & veggies are on the grill, you’ll have the perfect window of time to prep a quick homemade chimichurri sauce. My go-to recipe is easy to throw together in 5 minutes or less with the help of a food processor.
What is chimichurri sauce? ⇢ If it’s new to you, you’re in for such a treat! Chimichurri is a bright & herbaceous sauce, originating in the South American countries of Argentina & Uruguay, where it’s a very traditional topping for grilled beef. Similar to basil pesto, chimichurri is vibrantly green & fresh in flavor, but a generous amount of red wine vinegar gives the sauce its signature zippiness.
How to make chimichurri sauce? ⇢ Pulse fresh cilantro, parsley, & oregano leaves in your food processor with lemon zest & juice, garlic, olive oil, red wine vinegar, & red pepper flakes, seasoning with just enough salt to bring the flavors to life – easy! Learn More! ⇢ PWWB House Chimichurri Sauce.
Chimichurri Steak Bowl Assembly & Serving
Once the steak & veggies are grilled, & the chimichurri sauce is prepared, all that’s left to do is assemble your chimichurri rice bowl!
Here’s how we like to build ours:
- Start with a base of lemon-herbed rice seasoned with lemon zest & juice & plenty of fresh herbs. If you’d like, feel free to toss in some fresh greens like spinach, arugula, kale, or spring greens.
- Top with plenty of charred veggies & thinly sliced steak.
- Finish with a generous drizzle of chimichurri sauce – pretty simple!
Leftovers? ⇢ Store all the chimichurri bowl components separately & use them to assemble more throughout the week! The steak & veggies are best enjoyed within 2-3 days, but the chimichurri sauce can keep for up to 7 days. Feel free to drizzle it over the next meal on your menu!
I can’t wait for you to try these Grilled Chimichurri Steak Bowls! They’re such a fun & fresh weeknight dinner for grilling season & I can’t get over how quick + easy they are to throw together. Nothing not to love!
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy grilling!
More Recipes Like This:
Summer Dinner Bowls
- Greek-Inspired Chicken Bowls with Avocado Tzatziki
- Hearty Buffalo Chicken Bowls with Herby Ranch Yogurt Drizzle
- BBQ Chicken Bowls with Grilled Veggies
- Ahi Tuna Poke Bowls
- Grilled Veggie Burrito Bowls with Green Rice
- Glow Bowls – Nourishing Grilled Chicken & Quinoa Grain Bowls with Curry Vinaigrette.
- Salmon Taco Bowls with Cilantro Ginger Green Sauce
30-Minute Grilled Chimichurri Steak Bowl
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Entrée Salads & Bowls Recipes, Main Dishes
- Method: Grilled
- Cuisine: American, Argentinian
- Diet: Gluten Free
Description
During the summer months, you can almost always find a jar of chimichurri sauce hanging out in my fridge. I’m always looking for delicious ways to put it to use, & this Grilled Chimichurri Steak Bowl recipe is our current obsession.
These hearty bowls consist of 3 key components:
- Grilled flank steak & veggies. Flank steak is a quick-cooking cut that’s ideal for grilling alongside veggies. With a medium flame, you can cook it to a beautiful medium-rare in about 8 minutes. Don’t forget to let it rest & be sure to slice it against the grain before serving – more guidance in the Recipe Notes, below!
- Homemade chimichurri sauce. While the steak & veggies are on the grill, you’ll have the perfect window of time to prep this zippy & herbaceous Argentinian-inspired sauce. My go-to chimichurri recipe calls for a generous amount of parsley, cilantro, & oregano for extra freshness & you can whip it up in a food processor in about 5 minutes!
- Lemon rice. Chimichurri rice bowls are great with plain rice, but you can kick it up a few notches with lemon zest & finely chopped fresh herbs – both of which you’ll have on hand for the chimichurri sauce.
It’s a 30-minute summer dinner that’s equally satisfying and feel-good – I think that once you try them, you’ll love them as much as we do. ♡ Happy grilling!
Ingredients
- 2 pounds New Zealand grass-fed 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, below
- for serving, as desired: herbed lemon rice (see Recipe Notes), chopped lettuce or greens (arugula, spinach, etc.), cotija cheese, finely chopped fresh herbs, etc.
for the chimichurri sauce:
- ½ cup cilantro leaves & tender stems
- ½ cup parsley leaves & tender stems
- 3 tablespoons fresh oregano
- 1 lemon, zested & juiced
- 3–4 cloves garlic
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flake
- 1 ½ teaspoons kosher salt
Instructions
- Prep: Preheat the grill for medium direct heat grilling (450-500 degrees F). While the grill preheats, prepare the flank steak & veggies. Use paper towels to pat the flank steak as dry as possible, then transfer to a large plate or small baking sheet. Season liberally with kosher salt & ground black pepper – a good rule of thumb is 1 teaspoon kosher salt per pound of meat. Place the veggies on a second plate or small baking sheet. Drizzle with just enough oil to coat, season with ½ teaspoon kosher salt & ground black pepper as desired, then use your hands to ensure the veggies are coated well. Set aside.
- Grill the flank steak & vegetables: Place the seasoned flank steak on the grill grates. Arrange the vegetables around the steak, ensuring the tomato skewers & zucchini are positioned perpendicular to the grill grates to help prevent them from falling through the grates as they cook. Close the grill lid. Grill the steak 4-5 minutes per side for your preferred doneness – about 4 minutes per side yields a nice medium rare. Grill the vegetables for 2-3 minutes per side, or until nicely charred. Transfer the grilled flank steak & veggies to a plate or small baking sheet. Let the steak rest for at least 5 minutes before slicing.
- Prepare the chimichurri sauce: Meanwhile, as the steak & veggies grill & rest, prep the chimichurri sauce. Add all listed ingredients to a food processor. Pulse to combine. Taste and season with additional salt or ground black pepper. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
- Slice & serve: Once the steak is rested & the veggies are cooled slightly, slice. When slicing flank steak, it’s very important to slice against the grain – take note of the direction the long muscle fibers run across the meat, position your knife perpendicular to them, & slice into thin strips. Chop the veggies into bite sized pieces & spritz them with lemon juice. Build your chimichurri steak bowls as desired – I like to create a base of lemon herb rice (see Recipe Notes) & greens, then top with the charred veggies & thinly sliced grilled flank steak. Finish with a generous drizzle of chimichurri sauce & any other toppings you like. Serve immediately. Enjoy!
Notes
- Jess’ Notes & Tips:
- Flank steak is a thin, broad cut that comes from the cattle’s lower abdominals. It’s an insanely flavorful cut that grills up like a dream with proper preparation (i.e. best served medium rare at 135 degrees F & must be sliced against the grain – refer to the blog post, above, for more tips!).
- Sourcing Tips: Ever since learning about the amazing quality of New Zealand grass-fed beef, I like to keep an eye out for it at the grocery store. New Zealand’s temperate climate makes it one of the best places in the world for pasture-raised farming, which results in beef that is richer in flavor & leaner in texture than most domestically raised beef. Learn more & find New Zealand grass-fed beef at a store near you! If you cannot find flank steak, skirt steak or hangar steak are the closest substitutes for this recipe. Top sirloin & ribeye also work beautifully.
- Simple add-on ⇢ Herbed Lemon Rice: For a little something extra, I love building these grilled chimichurri steak bowls with a quick herbed lemon rice – it’s really easy to throw together using ingredients you already have on hand for the chimichurri sauce. To a medium bowl, add 2 cups cooked rice, the zest & juice of 1 lemon, & a handful of finely chopped fresh parsley & cilantro. Use a fork to fluff it all together & serve immediately. (For a particularly quick & easy version, feel free to heat up a package of 90-second rice in the microwave – simple!)
- Meal prep: If you’d like to get a head start on your steak bowls, prepping the chimichurri sauce ahead of time knocks off about 10 minutes of hands-on prep at dinnertime. Prepare the chimichurri sauce according to Step 4 of Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 1 week. (10 minutes active prep)
- Flank steak is a thin, broad cut that comes from the cattle’s lower abdominals. It’s an insanely flavorful cut that grills up like a dream with proper preparation (i.e. best served medium rare at 135 degrees F & must be sliced against the grain – refer to the blog post, above, for more tips!).
- Storage & Reheating: Store any leftover grilled flank steak, vegetables, chimichurri sauce, & bowl fixings in individual airtight containers in the refrigerator. The grilled steak & veggies are best enjoyed within 2-3 days, while the chimichurri sauce will keep for up to 1 week. Reheat the steak & veggies in the microwave or stovetop until warmed through, then assemble a chimichurri steak bowl as desired.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Delicious! Even the 9 year old loved the chimichurri sauce!
Thanks so much for leaving a review, Karen!! We love hearing that our recipes are loved by kids and adults alike!