Grilled Steak Chimichurri Bowl With Tostones

This power bowl recipe is one of my personal favorites. This bowl has so much flavor. Spicy, grilled marinated steak, topped with a cool chimichurri sauce and creamy guacamole! If that isn’t enough there are also made from scratch tostones!!

Here’s my latest obsession…

This grilled steak chimichurri Beast Bowl is satisfying in so many ways.

First, grilled marinated flat iron steak. This lean cut of meat is an easy and affordable way to get in your daily protein.

Second, the spicy chimichurri sauce is a win-win that can be eaten on steak, chicken, fish or veggies.

Third, tostones! Tostones are fried green plantains. If you are up for it, these are worth making from scratch. The process is easy if you aren’t afraid of heating up some coconut oil in a skillet. (Substitution: You can buy plantain chips but I promise they won’t be as amazing 😉)

Let’s Get Cooking

Start by marinating the steak. You can use flank steak or hanger steak. Heck, actually any cut of steak would be delicious. It’s a good idea to plan enough time for your meat to chill in the marinade for at least a few hours. To save time, make the marinade the night before and let your meat swim in flavor all night long.

Cooking Tip: Let your steak set out for at least an hour before you grill it. Meat should be room temperature in order to cook properly.

On Cook Day

1. Make chimichurri.
2. Make guacamole.
3. Make tostones.
4. Grill meat then let rest.
5. Get your bowl fixin’s ready to go.
6. Slice meat, assemble your bowl and eat.

Do the Tostones!

Seriously, just do the tostones. You can make them from scratch in under 15 minutes.

To make tostones – all you need is about a half a cup of coconut oil (heated on medium-high) and a few green plantains.

1. Peel them and cut them in 2-inch pieces. Fry for a few minutes on each side,
2. Next, remove and smash the plantain slices between two plates.
3. Then, return smashed plantains back into the hot oil. After a few additional minutes on each side, they will be nice and crispy.
4. Remove from the oil and place on a paper towel-lined plate. Sprinkle with coarse salt.

How to Grill Flank Steak:

Flank steak is a lean cut of meat. It’s really tasty if it’s cooked correctly; which is hot and fast.

Your fire should be hot. Grill the flank steak for about 2 minutes on each side for medium-rare.

The key to getting steak done to the right temperature is to grill it – then cover it and let it rest.

Resting allows the juices to settle back into the meat. The meat actually continues to cook just a bit after you take it off the heat.

As the meat rests it will reach the correct doneness and perfect juiciness.

How to Rest Steak:

1. Pull your meat off of the grill and place it on a clean plate or platter.
2. Cover tightly with aluminum foil (I usually use 2 layers.)
3. Set a timer for 10 minutes.
4. Walk away.
5. After 10 minutes, remove foil, serve meat or slice and serve larger cuts.

Helpful Tips

• The Ultimate Guide To Grilling Perfect Steak – Grill Smoke Love

More Meal Prep Bowls

• Steak and Sweet Potato Meal Prep Bowl
• Buffalo Chicken Meal Prep Bowl
• Fish Taco Meal Prep Bowl

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