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Chimichurri Steak & Potato Power Bowls

A nutrient-packed bowl featuring grilled steak, crispy roasted potatoes, fresh tomato salsa, cooling cucumber yogurt salad, and a zesty chimichurri sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Fusion, Modern American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 1.5 lbs flank or skirt steak
  • 1 lb yellow potatoes cubed
  • 1 cup quinoa uncooked (optional)
Chimichurri Sauce
  • 1 cup fresh parsley
  • 0.5 cup fresh cilantro
  • 3 cloves garlic
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
Toppings
  • 1 cucumber diced
  • 0.5 cup Greek yogurt
  • 2 tomatoes diced

Equipment

  • Cast iron skillet or Grill pan
  • Baking sheet
  • Food processor
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed potatoes with oil, salt, pepper, and paprika.
  2. Roast potatoes on a baking sheet for 25-30 minutes until golden and crispy.
  3. Cook quinoa according to package instructions if using as a base.
  4. Season steak with salt and pepper. Sear in a hot skillet for 4-5 minutes per side for medium-rare.
  5. Rest steak for 10 minutes before slicing against the grain.
  6. Blend parsley, cilantro, garlic, oil, and vinegar to make chimichurri.
  7. Mix cucumber with yogurt. Dice tomatoes for salsa.
  8. Assemble bowls with quinoa, potatoes, steak, salsa, and cucumber salad. Drizzle with chimichurri.

Notes

Store components separately for meal prep to keep the salad fresh and potatoes crispy. Reheat steak and potatoes gently before assembly.