Grilled Steak Bowl with Zucchini & Tangy Chimichurri (Print Version)
Savor a healthy Grilled Steak Bowl with Zucchini, vibrant chimichurri, and tender steak. A simple, flavorful weeknight meal idea.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Main Bowl Ingredients
01 -
1-1.5 lbs Sirloin or Flank Steak
02 -
2-3 medium Zucchini
→ Chimichurri Essentials
03 -
1/2 cup fresh Parsley, chopped
04 -
1/4 cup fresh Cilantro, chopped (optional, or more parsley)
05 -
3-4 cloves Garlic, minced
06 -
1/4 cup Red Wine Vinegar
07 -
1/2 tsp Red Pepper Flakes (or to taste)
08 -
1/2 tsp dried Oregano (or 1 tbsp fresh)
09 -
1/4 cup Olive Oil (for sauce)
→ Seasoning Staples
10 -
2 tbsp Olive Oil (for steak & zucchini)
11 -
Salt, to taste
12 -
Black Pepper, to taste
# Instructions:
01 -
First things first, let's get that grill ready! While it’s heating up to medium-high (I aim for about 400-450°F), slice your zucchini into half-inch rounds. I like them a bit thicker so they don't fall through the grates, a mistake I've made too many times! Drizzle them generously with olive oil, salt, and pepper. For the steak, pat it dry—this is crucial for a good sear, I learned that after many sad, grey steaks. Season it all over with salt and pepper. Don't forget the sides!
02 -
While the grill is getting hot, let’s make that glorious chimichurri! Finely chop your fresh parsley and cilantro. Or, if you're like me and sometimes lazy, throw it all into a food processor with the garlic, red wine vinegar, red pepper flakes, and oregano. Pulse until it’s a beautiful, vibrant green. Then, stream in about a quarter cup of olive oil. Taste it! Does it need more salt? More tang? Adjust it to your liking. I always end up adding more garlic, honestly.
03 -
Time for the zucchini! Arrange the seasoned slices on the hot grill. You want those beautiful char marks, so don't move them around too much. Grill for about 3-4 minutes per side, until they're tender-crisp. They should smell slightly smoky and sweet. I always sneak a piece right off the grill; it's just too good! Transfer them to a bowl once done. This is where I sometimes forget and leave them on too long, resulting in mushy zucchini, oops!
04 -
Now for the star of your <b>Grilled Steak Bowl with Zucchini</b>! Place the seasoned steak on the hot grill. For a medium-rare sirloin, I usually aim for about 4-5 minutes per side. If it's flank, maybe a little less. Use a meat thermometer if you're unsure—it's saved me from undercooked steak many times! You're looking for an internal temperature of 130-135°F for medium-rare. Don't press down on the steak, let it do its thing and get that lovely crust.
05 -
Once your steak is cooked to your preferred doneness, remove it from the grill and let it rest on a cutting board for at least 5-10 minutes. This step is non-negotiable, trust me! It allows the juices to redistribute, keeping the steak tender and juicy. If you slice it too soon, all those delicious juices will just run out onto the board. I learned that the hard way, making a big mess!
06 -
Finally, the best part! Slice the rested steak against the grain into thin strips. This makes it super tender and easy to eat. Divide the grilled zucchini between your serving bowls, then top with the sliced steak. Spoon that glorious chimichurri sauce generously over everything. Oh, and maybe a little extra on the side, because why not? It should look vibrant, smell amazing, and honestly, taste even better. Enjoy your delicious <b>Grilled Steak Bowl with Zucchini</b>!
# Notes:
01 -
Don't overcrowd the grill, seriously. I learned that the hard way with soggy veggies!
02 -
Chimichurri tastes even better if you make it a few hours ahead; the flavors really meld.
03 -
No zucchini? Bell peppers or asparagus grill up beautifully too.
04 -
A sprinkle of feta or cotija cheese at the end? Oh, it's a game-changer.
# Equipment Needed:
01 -
Grill (gas or charcoal)
02 -
Mixing bowl
03 -
Food processor (optional
04 -
for chimichurri)
05 -
Tongs
06 -
Cutting board
07 -
Sharp knife
08 -
Meat thermometer (optional)
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 10-15g
Protein: 40-50g