Transform your dinner routine with this restaurant-worthy grilled steak and chimichurri bowl. Combining perfectly seared meat, nutty quinoa, and a vibrant Argentinian herb sauce, this dish delivers bold flavors while keeping preparation surprisingly simple.
Let’s be honest – nothing quite matches the satisfaction of slicing into a perfectly grilled steak.
When you pair those juicy slices with homemade chimichurri sauce and protein-packed quinoa, you’ve got a meal that’s both nourishing and intensely flavorful i.e. Grilled steak and chimichurri bowls.
The best part? You don’t need to be a professional chef, even if you’ve never cooked before, you can still conquer this Grilled Steak recipe.
After testing countless variations in my home kitchen, I’ve discovered that the secret to restaurant-quality results lies in both technique and tools.
While you could certainly make this dish with basic equipment, I’ve found that a few key items make a significant difference in the final result.
Choose Your Beef Preferences For This Recipe
Make Using Grass Fed Beef | Make Using Regular Beef
Affiliate Disclosure: Kitchen tools and ingredients mentioned in this post have been carefully selected based on years of professional experience. Some links above and within the article are affiliate links, meaning I earn a small commission if you make a purchase. Rest assured, I only suggest or recommend kitchen essentials or things I use and trust in my own kitchen.
Essential Equipment for Perfect Results
Before we dive into the recipe, let’s talk about the tools that will set you up for success:
For the perfect sear, I swear by the Lodge Cast Iron Grill Pan. While any heavy-bottomed pan will work, cast iron’s superior heat retention creates that coveted steakhouse-quality crust.
I’ve tested numerous brands, but Lodge consistently delivers professional results at a reasonable price point.
When it comes to herb chopping for the chimichurri, nothing beats the efficiency of a high-quality chef’s knife.
The Victorinox Fibrox Pro has served me faithfully for years, offering precise cuts without breaking the bank. Paired with a solid bamboo cutting board (I recommend the extra-large Royal Craft Wood board for ample workspace), you’ll make quick work of those fresh herbs.
For temperature precision, the ThermoPro TP19H digital meat thermometer has been a game-changer in my kitchen.
It provides readings in 2-3 seconds, ensuring you’ll never overcook your expensive cuts of meat again.
The Perfect Cut: Choosing Your Steak
While this recipe works beautifully with various cuts, I’ve found that ribeye or New York strip steaks, about 1.5 inches thick, deliver the best results.
Look for well-marbled in other words meat with a bright red color and visible flecks of white fat throughout.
If possible, choose grass-fed beef – it typically offers superior flavor and nutritional benefits.
Ingredients You’ll Need To Make Grilled Steak and Chimichurri Bowls
For the Steak:
- 2 (12 oz) ribeye or New York strip steaks, brought to room temperature
- 2 tablespoons extra virgin olive oil (the robust flavor of California Olive Ranch makes a noticeable difference)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 garlic cloves, lightly crushed
For the Chimichurri:
- 2 cups fresh parsley, finely chopped
- 1/2 cup fresh oregano leaves
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Quinoa Base:
- 2 cups quinoa (I prefer Ancient Harvest organic)
- 4 cups water or low-sodium chicken broth
- 1 teaspoon kosher salt
- 2 tablespoons butter
The Grilled Steak Cooking Method & Creating Your Bowl
Step 1: Preparing the Chimichurri (Can be made ahead)
Begin by finely chopping the parsley and oregano.
The key here is uniformity – you want the herbs to be small enough to blend well but not so fine that they become paste-like.
In a medium sized bowl, gently combine the chopped herbs and minced garlic using a spoon or fork.
Toss in the red wine vinegar, olive oil, and red pepper flakes followed by seasoning with salt and pepper to taste.
Stir the mixture thoroughly and allow it to sit at room temperature for at least about 50 minutes to allow the flavors to combine and deepen. This sauce actually improves overnight, so consider making it in advance.
Step 2: Cooking Perfect Quinoa
Rinse your quinoa thoroughly in a fine-mesh strainer until the water runs clear. This step removes the natural saponin coating that can cause bitterness.
In a medium saucepan, combine the rinsed quinoa with water or broth and salt.
Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and simmer gently for 15-20 minutes.
The quinoa is done when all the liquid has been absorbed and the small, white spiral germ has emerged from each grain.
Remove from heat, add butter, and let stand covered for 5 minutes. Fluff with a fork before serving.
Step 3: Mastering the Steak
Take your steaks out of the refrigerator 30-45 minutes before cooking to allow them to temper slightly (This crucial step ensures even cooking).
Thoroughly pat the steaks dry with paper towels, excess moisture will prevent a proper sear.
Next, season all sides of the steak generously with salt and freshly ground black pepper.
Heat your cast iron grill pan over medium-high heat until it is thoroughly heated and just beginning to smoke.
Over low heat, gently warm the olive oil with the crushed garlic cloves to create a fragrant garlic-infused oil.
Place the steaks in the pan, cooking for 4-5 minutes on each side for medium-rare (internal temperature of 135°F). Use your meat thermometer to ensure precision.
Allow the steaks to rest for 10 minutes before slicing them against the grain (This allows the juices to redistribute, resulting in a more tender and flavorful steak).
Step 4: Assembly
Divide the quinoa between four bowls, creating a bed for your other ingredients and then layer the sliced steak over the quinoa.
Next up, give it a generous drenching of chimichurri sauce.
Optional: Add sliced avocado, cherry tomatoes, or grilled corn for extra color and nutrition.
Pro Tips for Success
- Quality matters: While you can make this recipe with basic ingredients, investing in high-quality olive oil and well-marbled steaks will elevate your results significantly.
- Temperature is key: Don’t skip bringing your steak to room temperature, and always use a meat thermometer for perfect doneness.
- Make extra chimichurri: The sauce keeps well in the refrigerator for up to a week and works beautifully on chicken, fish, or as a sandwich spread.
Final Thoughts
Whether you’re cooking for a special occasion or elevating your weeknight dinner game, this dish delivers restaurant-worthy results in the comfort of your own kitchen.
The best thing that I like is that this quinoa and chimichurri dish can be kept for 4-5 days in the refrigerator.
While leftover steak is best consumed within 2-3 days, I recommend only cooking what you plan to eat immediately for optimal results.
