This steak chimichurri recipe includes grilled marinated steak and a spicy chimichurri sauce. This healthy steak bowl is one of my absolute favorites. Steak + Chimichurri + Guacamole = Yum. Add the homemade plantain chips and you'll want to eat this every day!
Food in bowls are kind of my thing.
Ninety percent of the food I eat is in bowls. Soup, salads, and burrito bowls are the foundation of my meal prep recipes each week.
This steak chimichurri bowl is an excellent source of protein and is completely keto friendly.
I didn't really mean to start shifting my eating in the ketogenic direction until I was diagnosed as being insulin resistant. This shift has forced me to change the way I eat.
With that being said, I'm not willing to give up flavor and real food. this bowl is keeping it real with a perfect balance of healthy fat, protein, and carbs. Not to mention it is so easy to adjust the macros in the bowl to fit whatever you need.
What you're going to love about this bowl
- Protein-packed: Grass-fed beef is a source of healthy protein and healthy fat. This bowl has a healthy serving of marinated, grilled hanger steak.
- All the veggies: This macro friendly bowl is built on a bed of leafy greens and crunchy vegetables.
- Spicy chimichurri sauce: Chimichurri sauce is a delicious spicy Columbian salsa and is awesome on basically everything! Think eggs, grilled shrimp, chicken, pork, beef, you name it!
- Creamy guacamole: This is a creamy Colombian version of guacamole that adds a ton of flavor and even more healthy fat to this steak bowl.
- Crunchy plantain chips: The homemade plantain chips really make this bowl next level. Plantains contain healthy starches that are great for your gut health. So bring on the plantain chips.
This recipe looks like it has a lot of steps. Don't let that scare you off. I've put together my meal prep bowls with all of the component parts. You can make them all or make a few. It's completely up to you.
Ingredients you'll need
- Chimichurri Steak: I use flat iron steak in this recipe. You can really use any cut that you like. You'll need about 4 ounces per serving.
- Guacamole: Avocadoes, sweet onion, serrano peppers, cilantro, and lime juice make up this guacamole. This version of guac is a little different than my traditional Mexican Guacamole.
- Chimichurri: Chimichurri is a spicy salsa that is amazing on everything. There are a lot of different varieties out there. You can even find it premade. Just watch out for preservatives.
- Plantain Chips (Tostones): Make your own, which I highly recommend, or buy the premade variety.
- Greens and Veggies: I fill my bowl with a mixture of romaine lettuce, spinach, and sliced radishes. I always add a sprinkling of fresh chopped cilantro before I eat this bowl.
Chimichurri Steak – Marinated and Grilled
You can use any cut of steak that you like for this chimichurri steak. My favorite cut for this recipe is a flat-iron cut. Flat iron steak is really flavorful and super tender, plus it's really affordable. Other excellent choices are London broil or chateaubriand cuts.
I usually grill 2 or 3 flat iron steaks at a time, this way I have enough for a dinner for four people, and then leftovers all week.
I use a thermometer to make sure that I get my steak done to the exact right doneness that I'm looking for.
|Doneness||Chef Standard Temp|
|Rare||120 to 125 ℉|
|Medium Rare||125 to 135 ℉|
|Medium||135 to 145 ℉|
|Medium Well||145 to 155 ℉|
|Well Done||155 ℉|
The recipe for Columbian Guacamole uses sweet vidalia onions and serrano peppers, a delicious combo that makes it a little sweeter and a little spicier than the Mexican variety.
Chimichurri is one of the best parts of this meal prep bowl. Chimichurri is somewhere in between a salsa and vinaigrette.
Most Chimichurri Sauce is made with a mixture of peppers and aromatics. A little vinegar gives this sauce a spicy sharp note that is delicious on so many things.
You will have extra chimichurri sauce so make sure you save it and uses it on scrambled eggs or grilled shrimp. Chimichurri is also amazing on roasted veggies.
Tostones are green plantains that are double-fried in coconut oil and then salted. They are absolutely fantastic – they take a little bit of work but are totally worth it. I highly recommend giving them a try, and they're awesome dipped in guacamole.
For a fast and easy substitute, prepared plantain chips are a quick stand-in. Trader Joe's has great pre-packaged roasted plantain chips. Check it out in your local store, or you can order online here if you don't have a Trader Joes near you.
Step by Step Instructions
- Step 1: Marinate the steak.
- Step 2: Make the Chimichurri and the Guacamole. Store in the fridge.
- Step 3: Prepare some romaine, spinach, and sliced radishes.
- Step 4: Grill the steak.
- Step 5: Prepare your bowls.
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Chimichurri Steak Meal Prep Bowls
- 2 to 3 lbs flat iron steak
- 4 jalapeño peppers seeded and coarsely chopped
- ½ cup green onions
- ⅓ cup shallot
- ¼ cup fresh cilantro
- 2 tbsp sherry vinegar
- ¾ tsp Kosher salt
- ½ tsp freshly ground black pepper
- fresh cilantro
- 4 avocados
- ½ Vidalia onion finely diced
- 2 serrano peppers finely diced
- ¼ cup fresh cilantro
- 1 lime juiced (more if desired)
- 1 tsp coarse salt
- Make the marinade in a shallow dish or in a zip top bag. Add the steak and allow to marinate for a few hours up to overnight.
- Heat the grill to high heat. On my gas grill I heat it up to about 500℉. Grill the steak on a very hot grill, 2 to 4 minutes on each side. Use a probe thermometer to ensure desired doneness.
- Remove the steak to a platter. Cover and seal with foil. Rest for 10 minutes before slicing.
- Add all ingredients to a the bowl of a food processor or high speed blender.
- Pulse until ingredients are finely minced.
- Add all ingredients to a medium bowl and mix with a fork until still chunky, but blended together.
- Peel the green plantains, and then cut each one into 2 inch pieces.
- Heat about ½ cup of coconut oil in a cast iron or other heavy bottomed skillet.
- Working in batches. When hot, set pieces of plantain in skillet flat side down. You don't want to overcrowd the plantains. Fry 5 to 6 pieces at a time.
- Fry on each side until golden brown. (I use chopsticks to turn mine)
- Once brown, remove the plantains from the oil and place on a plate.
- Use a second plate to press the fried pieces flat.
- Quickly dip the smashed tostones in water and the return to oil.
- Fry on each side for a few minutes.
- Remove and place on a paper towel. Sprinkle with kosher salt.
Build Your Meal Prep Bowl
- Add a few handfuls of greens to a large bowl.
- Top with steak, Columbian guacamole, chimichurri and tostones.
- Add sliced radishes and fresh cilantro.