Chimichurri quinoa with flank steak might just be my new favorite meal.
If you’re looking for an effortless summer dinner, this is it.
Everything you want in a bowl, right here.
I’m a big fan of simple, satisfying dinners, and this one checks all the boxes. Flank steak is one of my go-to cuts: it’s flavorful, quick to cook and perfect for weeknight meals. I often pair it with chimichurri—this combination is a longtime favorite.
Almost every time I cook flank, chimichurri shows up on the plate.
If you happen to have leftovers from a previous steak night, this bowl is a great way to turn them into a fresh meal.
The flank steak in this recipe is well marinated. I use a marinade that my mom made when I was a kid—simple, bright and versatile. It works on beef, salmon and even vegetables. I include the marinade below so you don’t have to hunt through old posts for it.
Best of all, the marinade complements rather than overpowers the chimichurri quinoa.
Let’s talk about the quinoa.
I like to call it chimi quinoa—short and fitting. Quinoa adds a pleasant texture but can be bland on its own. Tossing cooked quinoa with chimichurri gives it a bright, herb-forward flavor that elevates the whole bowl.
If you don’t have chimichurri on hand, pesto makes a tasty substitute. In late summer I make batches of chimichurri or pesto every week or two and keep extras refrigerated to add quick flavor to dinners. Using a prepared sauce this way is an easy trick to change up weeknight meals.
The combination of marinated steak and chimichurri quinoa is satisfying without feeling heavy—indeed, as light as steak can be!
I know you’ll love it.
Chimichurri Quinoa with Flank Steak
Chimichurri Quinoa + Flank Steak Bowls
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Ingredients
- 1 (2 pound) flank steak
- 1/3 cup low-sodium soy sauce
- 2 tablespoons olive oil
- 1/4 cup dry sherry
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoons fresh grated ginger
- pinch kosher salt
- freshly ground black pepper
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 2 ears grilled corn, cut from the cob
chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
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Use a meat tenderizer to pound the flank steak a few times for even thickness. Place the steak in a baking dish or zip-top bag. In a bowl, whisk together soy sauce, olive oil, dry sherry, brown sugar, garlic, grated ginger, a pinch of kosher salt and freshly ground black pepper. Pour the marinade over the steak and refrigerate for 30 minutes up to overnight.
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When ready to cook, grill, broil or pan-sear the steak to your preferred doneness. To broil, preheat the broiler and position the oven rack near the top. Remove the steak from the marinade and let excess drip off. Broil on each side for about 5 minutes, adjusting time based on thickness and desired doneness.
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Let the steak rest for 10 minutes, then slice thinly against the grain.
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While the steak rests, toss cooked quinoa with 2 to 3 tablespoons of chimichurri until evenly coated—this gives the quinoa lots of flavor.
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To assemble bowls, spoon chimichurri quinoa into bowls, add halved cherry tomatoes and grilled corn, top with sliced flank steak and drizzle with extra chimichurri. Serve and enjoy.
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Chimichurri: combine parsley, cilantro, oregano and garlic in a food processor and pulse until finely chopped. Add red wine vinegar and pulse briefly. With the processor running, stream in olive oil until combined. Stir in salt, pepper and crushed red pepper flakes. Taste and adjust seasoning. Store sealed in the refrigerator for up to a week.
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p.s. Toss in whatever fresh produce you have from the garden for an extra boost of flavor and color.