Recipes & Tips

Grass-fed Grilled Chimichurri Steak Bowl Recipe

  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Looking for a feel-good summertime meal that can be ready in just 30 minutes? This grilled chimichurri steak bowl recipe from Plays Well With Butter is the answer. New Zealand grass-fed flank steak is paired with bright, colorful summer vegetables and topped with a flavorful chimichurri sauce. 

Tip: Position the veggies perpendicular to the grill grates to help prevent them from falling through the grates as they cook. 


  • 2 lb. New Zealand grass-fed flank steak (Tip: Look for the Taste Pure Nature logo)
  • Kosher salt
  • Black pepper
  • 2 ears sweet corn, husked
  • 2 medium zucchini, quartered lengthwise
  • 8 oz cherry or grape tomatoes, threaded on skewers
  • 2 tablespoons avocado oil

For the Chimichurri Sauce:

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 3 tablespoons fresh oregano
  • 1 lemon, zested and juiced
  • 4 garlic cloves
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons kosher salt

For the Herbed Lemon Rice:

  • 2 cups cooked rice
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup cilantro, finely chopped

To Serve:

  • 1/2 lemon, juiced
  • Chopped greens, such as lettuce, arugula, spinach
  • Cotija cheese
  • Fresh herbs, finely chopped


  • 1. Preheat grill to medium-high heat (450-500° F).
  • 2. Using paper towels, pat flank steak dry, then season with kosher salt and ground black pepper and place on a small baking sheet.
  • 3. Place the vegetables on a second baking sheet and drizzle with oil. Toss to coat. Season with kosher salt and ground black pepper.
  • 4. Place seasoned flank steak and vegetables directly on hot grill grates. Arrange vegetables around the steak, ensuring the tomato skewers and zucchini are positioned perpendicular to the grill grates to help prevent them from falling through the grates as they cook.
  • 5. Close the grill lid and cook vegetables for 2-3 minutes per side, or until nicely charred. Cook steak 4-5 minutes per side for your preferred doneness (about 4 minutes per side for medium rare).
  • 6. Transfer grilled flank steak and vegetables to a plate and let the steak rest for at least 5 minutes before slicing.

For the Chimichurri Sauce:

  • 7. While the vegetables and steaks cook, add all chimichurri sauce ingredients to a food processor. Pulse to combine.
  • 8. Taste, season with additional salt or ground black pepper and set aside.

For the Herbed Lemon Rice:

  • 9. To a medium bowl, add cooked rice, lemon juice and zest, and fresh chopped herbs. Use a fork to fluff the rice and combine ingredients.

To Assemble and Serve:

  • 10. Once steak is rested, begin slicing against the grain.
  • 11. Chop veggies into bite sized pieces and drizzle with lemon juice.
  • 12. Build your chimichurri steak bowls, using herbed lemon rice and greens as a base. Top with vegetables, steak, Cotija cheese, fresh herbs, and a drizzle of chimichurri sauce.
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