Go Back
–+ servings
Print Recipe
5 from 1 vote

Chimichurri Steak Bowls

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Keyword: buddha bowl recipes, chimichurri sauce recipes, chimichurri steak bowls, chimichurri steak recipes, healthy dinner ideas, meal prep bowl recipes, recipes with steak
Servings: 5
Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 1 Recipe of my Chimichurri Sauce from above

For the Potatoes Sheet Pan & the Veggies Sheet Pan ::

  • 1/3 cup olive oil divided
  • 5 medium Russet potatoes cut into wedges
  • 1 red onion halved and sliced into strips
  • 1-2 cups cherry or grape tomatoes
  • 1 cup corn frozen or fresh
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • Sea salt and pepper to taste a good 1/2 teaspoon or so for each the potatoes sheet pan, and the veggies sheet pan.

For the Steaks ::

  • 1-2 tbsp olive oil
  • 5 strip steaks
  • 1-2 teaspoons of sea salt to taste To get a good crust, steak needs this salt - it is hard to over salt a steak so don't be shy!
  • Pepper to taste

Instructions

  • Put a large sheet pan in the oven, and pre-heat the oven to 425 degrees.
  • Toss the potato wedges with a few tablespoons of olive oil, as well as salt and pepper. Once the oven has pre-heated, take the hot sheet pan out of the oven, and put the seasoned potatoes on the sheet pan, spreading them out.
  • Put the potatoes back into the oven, along with an empty sheet pan to pre-heat for the veggies. Roast the potatoes at 425 degrees for 15 minutes, while the empty sheet pan pre-heats.
  • This is a good time to make your chimichurri sauce if you haven't made it already. You can blend it up and set it aside until serving so the flavors can marry while the rest of dinner is cooking.
  • Take the potatoes and the empty sheet pan out of the oven. Stir the potatoes around and return them to the oven. Toss the veggies in a couple tablespoons of olive oil, as well as salt and pepper, and spread them out on the pre-heated empty sheet pan. Roast the potatoes sheet pan & veggie sheet pan for 15 minutes.
  • Stir the veggies and potatoes around, and return to the oven for a final 10 minutes while you prepare the steak.
  • Pre-heat your grill pan or grill until very hot. I let my grill pan heat over high for a good 7 minutes before placing steaks on the grill.
  • Pat dry your steak with a paper towel. Rub each steak with olive oil, and generously sprinkle with sea salt, and then pepper.
  • Grill your steaks on a hot grill pan for about 4 minutes on each side for medium rare, depending on the thickness of your steaks. You can cook longer if you would like more doneness.
  • Let the steaks rest for 5 minutes before slicing. You can pile your steak bowls with the roasted potatoes, veggies, and sliced steak, and then drizzle the chimichurri to your liking.

Notes

  • This is a great summer time meal, despite my posting this in the winter! If you have seasonal summer veggies, skip the oven and toss some summer zucchini, corn, and kebobs of tomatoes and onion on the grill along with your steaks instead!
  • I'm not a super traditionalist when it comes to the chimichurri - if it's summer and you have other fresh herbs around, basil and even dill are so good to add in a chimichurri if you want to try!