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chimichurri steak bowl

Chimichurri Steak Bowls

Carolyn
When you want something delicious as it is easy then you have to try these chimichurri steak bowls. Flank steak, quick pickled onions, feta, cherry tomatoes, and homemade chimichurri top a bowl of quinoa for a healthy and crave worthy lunch or dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings

Equipment

  • Sheet pan
  • Saucepan

Ingredients
  

For the quinoa:

For the pickled onions:

  • 1 red onion, thinly sliced
  • ⅓ cup water
  • ½ cup apple cider vinegar
  • 1 tbsp sugar
  • 1 t. kosher salt

For the flank steak:

  • 1.5 lb flank steak
  • kosher salt
  • black pepper
  • onion powder
  • garlic powder

For the chimichurri sauce:

  • ¾ cup loosely packed cilantro
  • ¾ cup loosely packed parsley
  • ½ lemon, juiced
  • 1 garlic clove
  • 4 tbsp olive oil

To assemble the bowls:

  • 6 oz. crumbled feta cheese
  • 1 pint cherry tomatoes, quartered
  • cooked quinoa (see above)
  • sliced flank steak (see above)
  • chimichurri sauce (see above)
  • pickled onions (see above)

Instructions
 

  • Remove flank steak from the refrigerator and place on a sheet pan. Move one of the racks from the oven to the top position. Preheat the oven to 350 degrees Fahrenheit.
  • Place the red onions in a medium bowl and bring all the other ingredients to a boil in a small saucepan. Carefully pour mixture over onions and let sit for 30 minutes.
  • In a small saucepan add the quinoa, vegetable stock, and kosher salt. Stir once and then bring to a boil. Once it reaches a boil turn heat down to medium low and let cook until all the liquid has been absorbed and quinoa is fluffy - around 18 to 22 minutes. Remove from heat and set aside.
  • Meanwhile, make the chimichurri sauce. In a small food processor combine the parsley, cilantro, garlic, lemon, and half the olive oil. Process really well and then add the remaining 2 tbsp of olive oil and process until smooth and bright green. Set aside.
  • Rub olive oil onto both sides of the flank steak and season liberally with kosher salt, black pepper, onion powder, and garlic powder. Turn the broil setting on high and put the sheet pan with the steak on the top rack.
  • For medium: Broil the first side for 6 minutes and then carefully remove the pan from the oven and use tongs to flip the steak over. Broil for 5 minutes on the other side.
    For medium rare: Broil the first side for 4 minutes and then carefully remove the pan from the oven and use tongs to flip the steak over. Broil for 4 minutes on the other side.
  • Transfer the flank steak to a cutting board and let it rest for 10 minutes before slicing it against the grain.
  • Assemble the bowls: Divvy the quinoa up between four bowls. Top with quartered cherry tomatoes, pickled red onions, feta cheese, sliced flank steak and chimichurri sauce.
  • Enjoy immediately.
Keyword gluten free, steak
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