There’s something undeniably satisfying about a meal that combines bold flavors, fresh ingredients, and a touch of char. Enter the Zesty Chimichurri Steak Bowls with Charred Corn — a vibrant, hearty dish that’s perfect for weeknight dinners or weekend gatherings. Juicy flank steak is marinated in a bright, herbaceous chimichurri sauce and served alongside smoky, charred corn, fluffy quinoa, creamy avocado, and juicy cherry tomatoes. This bowl isn’t just packed with flavor; it’s also a balanced, nutritious meal that will keep you coming back for more.
Why This Recipe Belongs in Your Rotation
This recipe is a game changer because it brings together simplicity and sophistication in one bowl. Whether you’re cooking for family or friends, it’s easy to prep and quick to cook, yet it looks and tastes like you spent hours in the kitchen. The chimichurri sauce is fresh and zesty, cutting through the richness of the steak, while the charred corn adds a smoky sweetness that’s irresistible. Plus, using quinoa as the base makes this dish hearty and nutritious without being heavy. If you love dishes that deliver vibrant colors, textures, and flavors in every bite, these bowls will quickly become a staple in your meal prep and dinner rotation.
What We’re Using
- 1 lb flank steak: A lean, flavorful cut that’s perfect for marinating and grilling.
- 1 cup fresh parsley, finely chopped: The star herb in our chimichurri for freshness and color.
- 1/2 cup olive oil: Adds richness and helps emulsify the chimichurri sauce.
- 1/4 cup red wine vinegar: Brings brightness and acidity to balance the oil.
- 3 cloves garlic, minced: Adds pungent depth to the sauce.
- 1 teaspoon red pepper flakes: For a subtle kick of heat.
- Salt and pepper, to taste: To season both the steak and the chimichurri.
- 2 ears of corn, husked: Charred to smoky perfection.
- 1 cup cooked quinoa: Light and fluffy, making the base of the bowl nutritious and gluten-free.
- 1 avocado, sliced: Creamy texture and mild flavor to contrast the zesty chimichurri.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness and acidity.
- Lime wedges, for serving: Adds a fresh squeeze of citrus to brighten every bite.
Recommended Tools
- Grill pan or outdoor grill: Essential for getting that perfect char on the steak and corn.
- Sharp chef’s knife: For finely chopping parsley, slicing avocado, and cutting steak.
- Mixing bowl: To whisk together the chimichurri sauce.
- Measuring cups and spoons: For precise ingredient amounts.
- Cutting board: Keeps your prep organized and safe.
Make Zesty Chimichurri Steak Bowls with Charred Corn: A Simple Method
Step 1: Prepare the Chimichurri Sauce
In a medium mixing bowl, combine the finely chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper. Whisk everything together until well blended. Set aside to let the flavors marry while you prepare the rest of the dish.
Step 2: Marinate the Flank Steak
Place the flank steak in a shallow dish or resealable plastic bag and pour half of the chimichurri sauce over it. Make sure the steak is well-coated, then cover and marinate in the fridge for at least 30 minutes (up to 2 hours for deeper flavor).
Step 3: Char the Corn
Heat your grill pan or outdoor grill over medium-high heat. Place the husked ears of corn directly on the grill and cook, turning occasionally, until the kernels are evenly charred and slightly blackened in spots, about 10 minutes. Remove from heat and let cool slightly, then cut the kernels off the cob.
Step 4: Cook the Steak
Remove the steak from the marinade, letting the excess drip off. Grill the steak over medium-high heat for 4-5 minutes per side, depending on your preferred doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C). Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
Step 5: Assemble the Bowls
Divide the cooked quinoa between serving bowls. Top each bowl with sliced steak, charred corn kernels, sliced avocado, and halved cherry tomatoes. Drizzle the remaining chimichurri sauce over the top and garnish with lime wedges on the side for squeezing.
How to Make It Lighter
- Swap the olive oil in the chimichurri for a lighter option like lemon juice or a smaller amount of oil.
- Reduce the steak portion and add more quinoa or extra veggies like grilled zucchini or bell peppers.
- Use cauliflower rice instead of quinoa for a lower-carb base.
- Omit the avocado or use a smaller amount to cut calories without losing creaminess.
Chef’s Rationale
Chimichurri is a classic Argentine sauce that pairs beautifully with grilled meats because its bright acidity and fresh herbs cut through the richness of the steak. Using flank steak is ideal because it’s lean yet tender when sliced thinly, making it perfect for bowls. The charred corn adds a smoky sweetness that complements the zesty sauce, while the quinoa provides a protein-packed, gluten-free base. Adding creamy avocado and juicy tomatoes introduces texture contrasts and freshness, rounding out this balanced and flavorful meal.
Prep Ahead & Store
- The chimichurri sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator, which actually helps deepen the flavors.
- Marinate the steak the night before for maximum flavor infusion.
- Cook quinoa ahead of time and keep it refrigerated for up to 3 days.
- Grill the corn and steak just before serving for the best texture and taste, but you can char the corn earlier and reheat briefly.
- Assemble bowls right before eating to maintain the freshness of the avocado and tomatoes.
Questions People Ask
Can I use a different cut of steak for these bowls?
Absolutely! Skirt steak or sirloin can also work well. Just be sure to slice the meat thinly against the grain for tenderness, and adjust cooking times accordingly based on thickness.
Is there a vegetarian version of this recipe?
Yes! You can swap the steak for grilled portobello mushrooms or marinated tofu. The chimichurri sauce and charred corn remain the same, making it a delicious plant-based alternative.
How do I store leftovers?
Store leftover steak bowls in airtight containers in the refrigerator for up to 3 days. Keep avocado separate if possible to prevent browning. Reheat gently, or enjoy cold as a refreshing salad bowl.
Can I make the chimichurri sauce without parsley?
While parsley is traditional, you can substitute with cilantro or a combination of fresh herbs like oregano and basil for a slightly different but still vibrant flavor.
Don’t Miss These
- For another steak-centric dinner packed with flavor, try the Garlic Butter Steak And Mushroom Skillet With Rice, perfect for chilly nights.
- If you love that smoky corn flavor, you’ll want to check out the comforting Creamy Cajun Shrimp And Corn Chowder for a warming, hearty meal.
Bring It Home
Gather your ingredients, fire up the grill or grill pan, and dive into the bright, satisfying world of Zesty Chimichurri Steak Bowls with Charred Corn. This dish is a celebration of fresh herbs, smoky char, and balanced textures. It works wonderfully for meal prep or a special dinner, offering a wholesome, flavorful experience that’s sure to impress. Once you’ve mastered this recipe, you’ll find it’s one of those dishes you’ll want to make again and again for its ease and incredible taste.
Whether you’re craving a quick, healthy dinner or a vibrant meal to share with loved ones, these bowls have got you covered. Enjoy the fresh herbs, the juicy steak, the smoky sweetness of corn, and the creamy avocado in every bite. Happy cooking!
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Zesty Chimichurri Steak Bowls with Charred Corn
Ingredients
Equipment
Method
- In a medium mixing bowl, combine the finely chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper. Whisk everything together until well blended. Set aside to let the flavors marry.
- Place the flank steak in a shallow dish or resealable plastic bag and pour half of the chimichurri sauce over it. Make sure the steak is well-coated, then cover and marinate in the fridge for at least 30 minutes (up to 2 hours for deeper flavor).
- Heat your grill pan or outdoor grill over medium-high heat. Place the husked ears of corn directly on the grill and cook, turning occasionally, until the kernels are evenly charred and slightly blackened in spots, about 10 minutes. Remove from heat and let cool slightly, then cut the kernels off the cob.
- Remove the steak from the marinade, letting the excess drip off. Grill the steak over medium-high heat for 4-5 minutes per side, depending on your preferred doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C). Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
- Divide the cooked quinoa between serving bowls. Top each bowl with sliced steak, charred corn kernels, sliced avocado, and halved cherry tomatoes. Drizzle the remaining chimichurri sauce over the top and garnish with lime wedges on the side for squeezing.
Notes
- The chimichurri sauce can be made ahead and stored refrigerated for up to 2 days to deepen flavors.
- Marinate the steak overnight for maximum flavor infusion and tenderness.
- Grill corn and steak just before serving for best texture, but charred corn can be prepped earlier and reheated gently.
- For a lighter meal, swap quinoa for cauliflower rice or reduce steak and add more vegetables like grilled zucchini or bell peppers.
