30-Minute Grilled Chimichurri Steak

Nothing says summer like a grilled steak bowl loaded with vibrant veggies and a punchy chimichurri sauce. When the weather turns warm, I find myself making this recipe on repeat. The balance of smoky grilled meat, tangy herbs, and fresh lemon rice is my idea of the perfect easy dinner. It comes together in just 30 minutes, so you can get a satisfying and colorful meal on the table, even on a busy weeknight.

The first time I made this was after a day at the farmer market when everything just seemed to come together. Now it is a regular request when we have company or just need a no fuss dinner that feels special.

Ingredients

• Flank steak: two pounds choose a piece with deep red color and fine marbling for juiciness
• Kosher salt and ground black pepper: essential for bringing out the flavor of the steak and veggies
• Sweet corn: two ears fresh corn gives a wonderful sweetness and char on the grill
• Medium zucchini: two look for firm glossy squash with no soft spots for best texture
• Cherry or grape tomatoes: eight ounces threading them on skewers keeps them from falling through the grates and enhances caramelization
• Avocado oil or any high smoke point oil: needed for grilling to help deliver a perfect char without burning
• Lemon: half juiced brightens up the rice and veggies with freshness
• Homemade chimichurri sauce: a classic herb sauce bursting with parsley cilantro oregano garlic and olive oil bringing a fresh tangy note that makes this bowl shine
• Optional toppings: herbed lemon rice chopped lettuce or greens cotija cheese and extra herbs add crunch creaminess and color

Step-by-Step Instructions

Prep the Grill and Season Proteins:

Pat the flank steak as dry as possible using paper towels to ensure a good sear. Place it on a plate and season evenly with kosher salt and cracked black pepper using about one teaspoon salt per pound. Lay out the veggies on a separate plate and drizzle with oil enough to lightly coat. Add salt and pepper then use your hands to toss them so all sides are seasoned. Preheat your grill to medium direct heat which is around four hundred fifty to five hundred degrees Fahrenheit.

Grill Flank Steak and Vegetables:

Place the flank steak directly onto the hottest part of the grill. Arrange the zucchinis and skewered tomatoes perpendicular to the grates beside the steak along with the ears of corn. Close the lid and cook steak for roughly four to five minutes per side for medium rare doneness. Flip vegetables every two to three minutes to achieve nice grill marks and slight softness. Once done transfer steak and vegetables off the grill to a plate or tray. Allow the steak to rest for at least five minutes before slicing to keep the juices locked in.

Prepare Chimichurri Sauce:

While steak and vegetables are grilling add parsley cilantro oregano chopped garlic red pepper flakes salt black pepper olive oil and red wine vinegar to a food processor. Pulse until everything is finely chopped and the mixture is thick but still slightly chunky. Taste and adjust seasoning if necessary. You can make this up to a week ahead if desired.

Slice Steak and Chop Vegetables:

With a sharp knife slice the rested flank steak against the grain to ensure maximum tenderness. Cut veggies into bite sized pieces for easy eating. Squeeze fresh lemon juice over the vegetables to add brightness.

Build Steak Bowls:

To assemble start with a scoop of herbed lemon rice or plain rice at the base of each bowl. Add a handful of fresh greens if desired. Top with sliced steak and a nest of grilled vegetables. Drizzle generously with chimichurri sauce and scatter on any extra toppings like cotija cheese or fresh herbs. Serve at once while everything is warm.

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My favorite part of this dish is honestly the chimichurri sauce. The combination of fresh parsley and cilantro instantly wakes up every other ingredient. Once I brought a batch to my family’s annual barbecue and now everyone demands I make extra for dipping bread and veggies.

Storage Tips

Store leftover steak and veggies in airtight containers in the refrigerator and enjoy within two to three days for best flavor and texture. The chimichurri sauce keeps for up to a week chilled. If storing the rice separately fluff before serving. You can quickly reheat steak and vegetables in the microwave or a skillet.

Ingredient Substitutions

If you cannot find flank steak substitute with skirt steak hangar steak or top sirloin. For a vegetarian twist try grilled portobello mushrooms in place of steak. Frozen corn can replace fresh if necessary though you will get the best char and sweetness with seasonal ears.

Serving Suggestions

Serve these bowls on their own or pair with a big leafy salad for extra greens. Sometimes I offer warm tortillas on the side so guests can tuck the fillings into wraps. Chopped avocado beans or a fried egg take it from dinner to hearty brunch.

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Cultural Inspiration

Chimichurri is a traditional Argentinian condiment that is bright herbal and garlicky. In my house we use it as a finishing sauce for everything from steak to seafood. It brings a global touch to a classic American grilled steak bowl and celebrates summer’s best produce.

Recipe FAQs

→ What is the best way to cook flank steak?

Grill flank steak over medium heat for 4-5 minutes per side. Let it rest for at least 5 minutes, then slice against the grain for tenderness.

→ Which vegetables pair well in these bowls?

Corn, zucchini, and cherry tomatoes grill beautifully, adding color and flavor. You can also try bell peppers or red onions.

→ How do you make chimichurri sauce?

Blend parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, lemon, salt, and pepper. Adjust seasonings to taste and serve fresh.

→ Can I substitute a different cut of steak?

Yes, skirt steak or hanger steak are excellent alternatives. Top sirloin or ribeye also work well for a richer flavor.

→ Is this dish good for meal prep?

Absolutely! Store grilled steak, veggies, and chimichurri separately. Assemble fresh bowls as needed for easy lunches or dinners.

→ What's the best rice for the base?

Fluffy white rice with lemon zest and fresh herbs creates a bright, flavorful base but brown rice or quinoa are tasty options too.