Name: 30-Minute Grilled Chimichurri Steak Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Argentinian
Ingredients: 2 pounds 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); Fresh parsley; Fresh cilantro; Garlic cloves; Red wine vinegar; Olive oil; Red pepper flakes (optional); Kosher salt & ground black pepper, to taste; Herbed lemon rice (see recipe notes); Chopped lettuce or greens (arugula, spinach, etc.); Cotija cheese; Finely chopped fresh herbs

Jump to Recipe· 4.3 from 10 reviews

If you’re on the lookout for a vibrant, satisfying meal that comes together swiftly yet bursts with bold flavors, the 30-Minute Grilled Chimichurri Steak Bowl Recipe is your new go-to. This dish perfectly balances juicy, charred flank steak with fresh, tangy chimichurri sauce and colorful grilled vegetables, creating a harmonious blend of textures and tastes. Whether you’re craving a hearty weeknight dinner or entertaining friends, this recipe is as impressive as it is easy to prepare, delivering a feast of smoky, herby goodness in just half an hour.

Ingredients You’ll Need

A large raw steak with a deep red color and patches of fat is spread on white crumpled paper, seasoned with black pepper and salt scattered on top. Above it, a white rectangular dish holds three groups: four long green zucchini slices with a shiny texture and pepper sprinkled on them, two wooden skewers filled with bright red cherry tomatoes neatly threaded in rows, and two ears of yellow corn with plump kernels also sprinkled with pepper. To the right of the steak, there is a small beige bowl filled with coarse salt with a dark wooden spoon inside, and next to it is a small white dish containing black pepper. All items rest on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, from the hearty protein and fresh vegetables to the punchy chimichurri sauce. Each component is chosen for its taste, texture, or color, making the bowl vibrant, satisfying, and well-rounded.

2 pounds flank steak: A lean cut perfect for quick grilling, packing a flavorful punch when sliced thinly.
Kosher salt & ground black pepper: Essential for bringing out the natural flavors of steak and veggies without overpowering.
2 ears sweet corn: Adds a juicy, sweet crunch that lightly chars to enhance its natural sugars.
2 medium zucchini: Brings a tender, slightly crisp texture and freshness to the bowl.
8 ounces cherry or grape tomatoes: Bursting with juiciness and color, perfect for skewering and grilling.
1-2 tablespoons avocado oil or high smoke point oil of choice: Helps veggies char beautifully without sticking or burning.
½ lemon, juiced: A bright splash of acidity to lift the dish and balance richness.
Chimichurri sauce: The star herbaceous condiment that brings zest, freshness, and a touch of heat.
Optional toppings for serving: Herbed lemon rice, chopped greens like arugula or spinach, cotija cheese, and fresh herbs add layers of flavor and texture.

How to Make 30-Minute Grilled Chimichurri Steak Bowl Recipe

Step 1: Prep Your Ingredients

First things first, set your grill to medium direct heat, aiming for around 450 to 500 degrees Fahrenheit. This heat level ensures a perfect sear on your flank steak and veggies. Meanwhile, pat the flank steak dry with paper towels — this simple step helps achieve that beautiful crust while grilling. Season generously with kosher salt and freshly ground black pepper, using roughly one teaspoon of salt per pound, so every bite shines with flavor. Toss your corn, zucchini, and tomato skewers with just enough oil to coat, and season lightly. Prepping everything this way sets the stage for a beautifully charred, smoky finish.

Step 2: Grill the Flank Steak and Vegetables

Place your steak directly onto the grill grates, making sure the veggies are arranged thoughtfully around it. For best results, position your tomato skewers and zucchini perpendicular to the grates to prevent slipping. With the grill lid closed, let the magic happen — you’ll grill the steak approximately 4 to 5 minutes per side for a lovely medium rare, while rotating the vegetables every couple of minutes to char them evenly. After removing them, let your steak rest on a plate for at least 5 minutes; this step is non-negotiable if you want juicy, tender slices.

Step 3: Whip Up the Chimichurri Sauce

While your steak and veggies grill and rest, it’s time to bring the dish alive with chimichurri. Simply toss all the chimichurri sauce ingredients into a food processor and pulse until combined. Taste and adjust seasoning with salt and pepper. This vibrant sauce, rich with herbs, garlic, and acidity, will be the flavor bomb that ties your bowl together beautifully. Make this ahead, and you can store leftovers in the fridge for up to a week — perfect for adding fresh flair to any meal later.

Step 4: Slice, Assemble, and Serve

Ready for assembly? Slice the rested steak thinly against the grain to keep it tender and easy to enjoy. Chop the grilled vegetables into bite-sized pieces and sprinkle them with fresh lemon juice for a zesty lift. Start building your bowls with a base of herbed lemon rice and greens, then layer on the smoky veggies and juicy steak. Drizzle generously with chimichurri and top with extras like cotija cheese or fresh herbs to customize each bowl. Serve immediately and watch everyone delight in this colorful, flavorful feast.

How to Serve 30-Minute Grilled Chimichurri Steak Bowl Recipe

This dish is served in a white bowl with a white marbled background, featuring a base layer of fluffy white rice mixed with herbs. On top, there are bright red grilled cherry tomatoes and golden charred corn kernels that add vibrant pops of color. Grilled zucchini pieces with light brown grill marks are scattered around, adding texture and green hues. The main layer is several thick slices of medium-rare steak with a pink center and a seared dark brown crust, placed over the vegetables. Drizzled on top is a chunky green herb sauce, and crumbled white cheese is sprinkled over the whole dish for contrast. A silver fork rests on the edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Think fresh, bright, and textural. A sprinkle of crumbled cotija cheese adds a salty tang that contrasts beautifully with the rich steak and fresh chimichurri. Adding finely chopped herbs like parsley, cilantro, or even mint can bring an extra burst of freshness. Don’t forget a handful of peppery greens or chopped lettuce for crunch and a pop of color—these little touches elevate the dish from great to unforgettable.

Side Dishes

This bowl is pretty much a complete meal on its own, but if you want to offer something extra, light and simple sides like a crisp green salad or creamy avocado slices complement it well. On the carb front, couscous or quinoa tossed with fresh herbs can be a wonderful alternative base if you want variation from herbed lemon rice. These sides keep the meal balanced and keep the focus on the flavorful grilled elements and chimichurri sauce.

Creative Ways to Present

Presentation is half the fun! For a casual approach, serve everything family-style and let everyone assemble their own bowls. Want to impress? Layer the ingredients neatly in a wide shallow bowl — rice first, then veggies, then steak, finished with sauce drizzles and garnishes for vivid contrast. You can also serve the steak sliced on a cutting board alongside bowls of chimichurri and grilled veggies for a hands-on, interactive dining experience that sparks conversation.

Make Ahead and Storage

Storing Leftovers

Leftover steak bowls keep surprisingly well in the fridge for up to 3 days. Store components separately if possible — keep your chimichurri sauce in an airtight container, and pack the steak, rice, and veggies in another. This helps maintain the freshest textures and flavors when reheating or assembling later.

Freezing

While grilled veggies tend to get mushy after freezing, you can freeze cooked flank steak. Slice it thinly, wrap tightly, and freeze for up to 2 months. Thaw in the fridge before reheating gently to maintain tenderness. Chimichurri sauce is best made fresh but can be frozen in small portions if you’re planning ahead.

Reheating

To bring your leftovers back to life, gently reheat the steak and veggies in a skillet over medium heat or in a warm oven to avoid overcooking. Add fresh lemon juice or a spoonful of chimichurri sauce after reheating to brighten flavors. Avoid microwaving if possible, as it can toughen the steak and soggy the veggies.

FAQs

Can I use a different cut of steak?

Absolutely! While flank steak is ideal for quick grilling and slicing, skirt steak or sirloin are great alternatives. Just keep in mind different cuts might vary in thickness and cooking time.

Is chimichurri sauce difficult to make?

Not at all! It’s simply a blend of fresh herbs, garlic, vinegar, oil, and seasoning. You can toss the ingredients in a blender or food processor and have it ready in minutes.

Can I make this recipe without a grill?

Of course! You can use a grill pan or broiler to char the steak and veggies. Just keep an eye on the heat to get nice searing without overcooking.

What if I want to make this recipe vegetarian?

Swap the steak for grilled portobello mushrooms, tofu, or tempeh, and the rest of the bowl stays the same. The chimichurri brings so much flavor it complements plant-based proteins beautifully.

How spicy is the chimichurri sauce?

The spice level is mild but pleasantly herbaceous, with a subtle kick from garlic and red pepper flakes if included. You can easily adjust the heat to your liking by tweaking ingredients.

Final Thoughts

This 30-Minute Grilled Chimichurri Steak Bowl Recipe has quickly become one of my absolute favorites for its simplicity, speed, and incredible flavor. It’s a perfect dish when you want something hearty, fresh, and full of character without spending hours in the kitchen. I can’t wait for you to try it, gather your loved ones around, and enjoy every vibrant, juicy bite!

30-Minute Grilled Chimichurri Steak Bowl Recipe

Ingredients You’ll Need