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Healthy High-Protein Father’s Day Steak Bowl with Chimichurri

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A quick, nutritious, and flavorful steak bowl featuring grilled flank steak, vibrant chimichurri sauce, quinoa, and roasted veggies. Perfect for Father’s Day or any grill occasion.

Ingredients

Scale
  • 1.5 pounds flank steak, trimmed (grass-fed preferred)
  • 1 cup quinoa, rinsed
  • 2 cups mixed bell peppers, sliced
  • 1 medium zucchini, diced
  • 1 tablespoon olive oil (extra virgin, cold-pressed)
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley leaves, packed
  • ½ cup fresh cilantro leaves
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes (adjust to taste)
  • ½ cup olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • Salt to taste
  • Optional garnishes: 1 avocado, sliced; fresh lime wedges; chopped green onions

Instructions

  1. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, lemon juice, and a pinch of salt. Pulse a few times to roughly chop. With the processor running, slowly drizzle in olive oil until you get a slightly chunky but pourable sauce. Taste and adjust salt or acidity if needed. Set aside or refrigerate.
  2. Cook the Quinoa: Rinse 1 cup quinoa under cold water to remove any bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and keep warm.
  3. Marinate the Steak: Rub flank steak with salt, pepper, and a drizzle of olive oil. Optionally toss it in a little chimichurri. Cover and let it come to room temperature before grilling (at least 15 minutes, ideally 1 hour).
  4. Prepare the Veggies: Slice bell peppers and dice zucchini. Toss with olive oil, salt, and pepper. Set aside.
  5. Grill the Steak and Veggies: Preheat grill or grill pan over medium-high heat. Grill steak about 4-5 minutes per side for medium-rare (internal temp 130-135°F). Transfer to plate and let rest 5-10 minutes before slicing thinly against the grain.
  6. Grill or sauté bell peppers and zucchini until tender with slight char marks, about 5-7 minutes.
  7. Assemble the Bowl: In serving bowls, layer quinoa, grilled veggies, and sliced steak. Drizzle generously with chimichurri sauce. Garnish with avocado slices, lime wedges, and chopped green onions if desired.

Notes

Let steak rest 5-10 minutes after grilling to keep it juicy. Rinse quinoa thoroughly to avoid bitterness. Use tongs to flip steak to avoid piercing and losing juices. Chimichurri can be made up to 3 days ahead and refrigerated. Adjust red pepper flakes for desired heat. For indoor cooking, use a cast-iron grill pan.

Nutrition

Keywords: steak bowl, chimichurri, high-protein, healthy, Father's Day, grilled steak, quinoa, gluten-free, dairy-free

Find it online: https://sagestirs.com/healthy-high-protein-fathers-day-steak-bowl-with-chimichurri-recipe-for-the-perfect-grill/