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You will need: - 1 lb flank steak - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 red onion, sliced - 1 cup cooked brown rice or quinoa - Fresh cilantro, chopped, for garnish - Lime wedges, for serving These ingredients create a hearty and filling dish. The flank steak gives you a rich, meaty base. The bell peppers and onion add sweetness and crunch. Serving it over brown rice or quinoa makes it wholesome. For the chimichurri sauce, gather: - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 garlic cloves, minced - 1/2 teaspoon red chili flakes - 1/2 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - Salt and pepper to taste This sauce packs a punch! The fresh herbs bring brightness. Garlic adds depth, and red chili flakes give it a kick. Olive oil and vinegar tie it all together with a smooth and tangy finish. You might enjoy adding: - Extra fresh cilantro for garnish - Sliced avocado for creaminess - Tortilla chips for crunch - Sour cream or Greek yogurt for richness These extras let you customize your bowl. They enhance the flavors and textures. Plus, they make the meal even more fun to eat! {{ingredient_image_1}} To make chimichurri sauce, gather your fresh herbs. You need parsley and cilantro. Chop them finely. Mince four garlic cloves. In a bowl, mix chopped herbs, minced garlic, and red chili flakes. Slowly drizzle in half a cup of olive oil. Then add two tablespoons of red wine vinegar. Stir well and season with salt and pepper. Let this sit for a bit. The flavors will mix and taste better. Start with one pound of flank steak. Rub it with two tablespoons of olive oil. Sprinkle one teaspoon each of cumin and smoked paprika on the steak. Add salt and pepper to taste. Massage the spices into the meat. Let it marinate for at least thirty minutes. This step gives your steak great flavor. Heat a grill pan over medium-high heat. Place the marinated steak on the grill. Cook for about four to five minutes on each side for medium-rare. Use a meat thermometer if needed. The internal temperature should be around 135°F. Once done, remove the steak from heat and let it rest for five minutes. This resting time helps keep the juices in. In the same pan, add a splash of olive oil if needed. Toss in sliced red and green bell peppers and sliced red onion. Cook over medium heat for about five to seven minutes. Stir them often until they are tender. Season lightly with salt and pepper. The veggies should be bright and flavorful. Take serving bowls and add a scoop of cooked brown rice or quinoa. This will be the base. Next, layer on the sliced steak. Add the sautéed peppers and onions on top. Drizzle a generous amount of chimichurri sauce over everything. The sauce adds a zesty kick that brightens the dish. For a fresh finish, sprinkle chopped cilantro on top of your bowls. Serve with lime wedges on the side. Squeezing lime juice over the dish adds a nice burst of flavor. Enjoy every bite of your chimichurri steak fajita bowls. To make your chimichurri steak fajita bowls burst with flavor, use fresh herbs. Fresh parsley and cilantro bring a bright taste. Let your chimichurri sauce sit for a while. This way, the flavors mix and deepen. Always taste your sauce before serving. Adjust salt and pepper to suit your palate. For juicy steak, marinate the flank steak well. Use olive oil, cumin, and smoked paprika for rich flavor. Let it sit for at least 30 minutes. This helps the spices sink in. When cooking, use medium-high heat. Cook for 4-5 minutes on each side for medium-rare. Don't forget to let the steak rest for 5 minutes after cooking. This keeps all the juices inside. For your peppers and onions, slice them thinly. This helps them cook evenly. Use medium heat and a splash of olive oil. Sauté them for about 5-7 minutes until they are tender. Season lightly with salt and pepper while cooking. This will enhance their natural sweetness. Mix them into your bowl right before serving for a fresh taste. Pro Tips Marinate for Flavor: Allowing the flank steak to marinate for at least 30 minutes enhances the flavors. For best results, marinate it overnight in the refrigerator. Rest the Steak: After cooking, let the steak rest for about 5 minutes before slicing. This step allows the juices to redistribute, ensuring a tender and juicy bite. Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini or corn. Grilled or roasted veggies can add a nice depth of flavor to your bowl. Fresh Chimichurri: For the best flavor, prepare the chimichurri sauce just before serving. This keeps the herbs vibrant and the garlic fresh. {{image_2}} You can use different meats in your fajita bowls. Chicken breast works well. It cooks faster and stays juicy. Shrimp adds a nice twist for seafood lovers. Just season them like the steak. For a simple swap, try pork tenderloin. It brings a rich flavor to the dish. If you want a meatless meal, use grilled portobello mushrooms. They have a meaty texture and soak up flavors. Tofu is also a great choice. Press it to remove water and marinate it like steak. For a heartier bowl, use chickpeas. They add protein and fiber. You can change up the flavors in your chimichurri. Try adding fresh oregano or mint for a fresh taste. For a kick, add more red chili flakes. You can also mix in some diced tomatoes or avocado for extra texture. Serve with a dollop of sour cream or Greek yogurt for creaminess. To keep your fajita bowls fresh, store leftovers in airtight containers. Make sure to let the food cool before sealing. This helps prevent sogginess. Place the steak, veggies, and rice or quinoa in separate containers if possible. This way, each component stays fresh longer. Store in the fridge for up to three days. When you're ready to enjoy your leftovers, reheat them in the microwave or on the stovetop. For the microwave, heat for about 1-2 minutes or until warm. Stir halfway through for even heating. If using the stovetop, warm everything in a pan over medium heat. Add a splash of water to keep the rice or quinoa moist. You can freeze the components of your fajita bowls for later. Make sure the steak and veggies cool completely before freezing. Use freezer-safe bags or containers. They can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above to enjoy a tasty meal again. Chimichurri sauce comes from Argentina. It is a staple in their cuisine. People often serve it with grilled meats. The sauce is fresh, zesty, and packed with herbs. It usually contains parsley, garlic, vinegar, and oil. Each family has their own twist on the recipe. You can find variations that add spices or different herbs. Yes, you can make chimichurri sauce ahead of time. In fact, letting it sit improves the flavor. Make it a day or two before your meal. Store it in the fridge in a sealed container. Just give it a good stir before using. The oil may separate, but that’s normal. To adjust the spice level, you can change the chili flakes. If you want less heat, use fewer flakes. For more heat, add more chili flakes. You can also try adding diced jalapeños for a fresh kick. Taste as you go to find the right balance for you. If you need a substitute for flank steak, try skirt steak or sirloin. These cuts have similar flavors and textures. You can also use chicken or shrimp for a lighter option. Just adjust the cooking time as needed. For a vegetarian option, use grilled portobello mushrooms. Yes, this recipe is gluten-free. The ingredients do not contain gluten. The steak, vegetables, and chimichurri sauce are all safe. If you serve it over rice or quinoa, both are gluten-free too. Always check labels to ensure there are no hidden gluten ingredients. Chimichurri steak fajita bowls offer a fun mix of tastes and textures. We explored key ingredients, learned to make a zesty chimichurri sauce, and mastered cooking juicy steak. We also looked at flavor tips, different proteins, and storage tricks. In my view, these bowls are easy to customize and perfect for sharing. Try adding your favorite veggies or proteins. Enjoy the bold flavor and make it a family favorite!

Chimichurri Steak Fajita Bowls

A delicious and vibrant bowl featuring marinated flank steak, sautéed peppers and onions, served over brown rice or quinoa, topped with chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 red onion sliced
  • 1 cup cooked brown rice or quinoa
  • for garnish fresh cilantro, chopped
  • for serving lime wedges
  • 1 cup fresh parsley, finely chopped
  • 1 2 tablespoons fresh cilantro, finely chopped
  • 4 cloves garlic, minced
  • 1 2 teaspoons red chili flakes
  • 1 2 tablespoons olive oil
  • 1 2 tablespoons red wine vinegar or apple cider vinegar
  • to taste salt and pepper

Instructions
 

  • Prepare the Chimichurri Sauce: In a bowl, mix together the chopped parsley, cilantro, minced garlic, red chili flakes, olive oil, and vinegar. Season with salt and pepper to taste. Set aside to let the flavors meld.
  • Marinate the Steak: Rub the flank steak with olive oil, cumin, smoked paprika, salt, and pepper. Let it marinate for at least 30 minutes.
  • Cook the Steak: Heat a grill pan or outdoor grill over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare (adjust time based on thickness and desired doneness). Remove from heat and let it rest for 5 minutes before slicing.
  • Sauté the Vegetables: In the same pan, add a splash of olive oil if necessary and sauté the sliced bell peppers and onion over medium heat until tender, about 5-7 minutes. Season lightly with salt and pepper.
  • Assemble the Bowls: In serving bowls, place a scoop of cooked brown rice or quinoa as the base. Top with sliced steak, sautéed peppers and onions, and a generous drizzle of chimichurri sauce.
  • Garnish and Serve: Finish with fresh cilantro on top and serve with lime wedges on the side for an extra zesty kick.

Notes

Let the steak marinate for more flavor. Adjust the cooking time based on steak thickness and desired doneness.
Keyword bowl, chimichurri, fajitas, steak