So chimichurri quinoa with flank steak may be my new favorite thing.
Say hello to the best summer dinner ever.
Everything you want in a bowl, right here.
I love that we can toss a few favorite ingredients into a bowl and call it dinner. This chimichurri quinoa bowl with flank steak hits all the marks: bright, fresh chimichurri; juicy, tender steak; and quinoa that’s packed with flavor and texture. It’s the kind of meal that feels special but is easy enough for weeknights.
I’m a flank steak fan — it’s what I grew up with and what I turn to for quick, satisfying dinners. It’s simple, cooks fast, and always delivers on flavor. I use chimichurri with it often because the herb sauce pairs so well with the meaty, slightly caramelized steak.
Because leftovers are inevitable when you grill steak, this bowl makes a perfect follow-up: leftover steak slices, a spoonful of chimichurri stirred into quinoa, and a handful of fresh vegetables turn into a whole new meal.
The flank steak in this recipe gets a generous marinade. I use a version I grew up with — a simple mix of soy, olive oil, sherry, brown sugar, garlic and ginger — that adds savory-sweet depth without overpowering the chimichurri. The marinade works on steak, salmon, chicken and even vegetables, so it’s worth keeping in your rotation.
What I love most is that the marinade complements, rather than competes with, the chimichurri quinoa.
Yes, let’s get to that.
I’m calling it “chimi quinoa” in my head — it’s the new go-to way I flavor quinoa. Quinoa has that lovely little pop of texture, but on its own it can be bland. Tossing it with chimichurri brightens and seasons it instantly.
If you don’t have chimichurri, pesto will also work in a pinch. During late summer I make batches of chimichurri or pesto regularly and keep them in the fridge to add instant flavor to simple meals. Using those sauces in bowls like this is a great way to use up extras.
Combined, the marinated steak and chimichurri quinoa are amazing: satisfying but not heavy, full of fresh herb flavor, and easy to adapt to whatever you have on hand.
Chimichurri Quinoa with Flank Steak
Chimichurri Quinoa + Flank Steak Bowls
4 people
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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 tablespoon fresh grated ginger
- Pinch of 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
- 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.
- Whisk together the soy sauce, olive oil, sherry, brown sugar, garlic, ginger, salt and pepper. Pour the marinade over the steak and marinate 30 minutes to 2 hours, or overnight for more flavor.
- When ready to cook, grill, broil or pan-sear the steak to your liking. To broil: preheat the broiler and move the oven rack close to the heat. Remove the steak from the marinade and let excess drip off. Broil about 5 minutes per side for medium (thin edges may cook more).
- Let the steak rest for 10 minutes, then slice thinly against the grain.
- Toss the cooked quinoa with 2 to 3 tablespoons of chimichurri while the steak rests to infuse the quinoa with flavor.
- To serve, spoon quinoa into bowls, toss with cherry tomatoes and grilled corn, top with sliced flank steak and drizzle with extra chimichurri. Enjoy.
- Chimichurri: Combine parsley, cilantro, oregano and garlic in a food processor and pulse until finely chopped. Add vinegar and pulse once more. With the processor running, stream in olive oil until combined. Stir in salt, pepper and red pepper flakes. Taste and adjust seasoning. Store sealed in the refrigerator up to a week.
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p.s. Throw in whatever else you have from the garden!