There’s nothing quite like the intoxicating aroma of chimichurri wafting through the kitchen, instantly transporting you to a sunny Argentinian backyard barbecue. As I marinated flank steak in this vibrant sauce, the anticipation grew—I knew something delicious was in store. This Easy Steak Quinoa Bowl recipe is the perfect answer to hectic weeknights, effortlessly combining juicy, tender steak with sautéed vegetables and fluffy quinoa. Each bowl turns into a customizable masterpiece, allowing everyone at the table to create a unique combination that pleases their palate.
Whether you’re experimenting with fresh veggies or playing with different proteins, the beauty of this dish is its versatility. Start with a base of nutrient-rich quinoa, add your favorite colorful vegetables, and finish it off with a zingy ponzu sauce that elevates the flavors to new heights. Join me as we dive into this delightful recipe that promises to rekindle your love for home-cooked meals and banish boring fast-food dinners for good!
Why love this Easy Steak Quinoa Bowl Recipe?
Flavorful Experience: The chimichurri marinade infuses the steak with zesty richness, creating a delicious depth of flavor that shines in each bite.
Customizable Creations: Use any combination of vegetables and proteins to suit your taste or dietary needs—think shrimp, tofu, or seasonal veggies!
Quick and Easy: This recipe allows for a wholesome dinner on the table within 30 minutes, perfect for your busy weeknights.
Healthy and Nutritious: Packed with protein, fiber, and healthy fats, these bowls offer a balanced meal that leaves you feeling satisfied and energized.
Visual Appeal: The vibrant colors from the fresh veggies, coupled with the beautiful presentation of each bowl, make this dish as pleasing to the eye as it is to the palate.
Crowd-Pleaser: Whether for family dinner or casual gatherings, this recipe adapts to please everyone! Plus, consider making your own chimichurri sauce for an extra flavor kick.
Easy Steak Quinoa Bowl Recipe Ingredients
For the Chimichurri
• Curly Parsley – This is the main herb that provides freshness; substitute with cilantro for a different flavor.
• Garlic – Adds depth and aroma; use roasted garlic for a milder taste if desired.
• Olive Oil – Provides fat for flavor and helps bind the ingredients; can substitute with avocado oil.
• White Wine Vinegar – Adds necessary acidity to the chimichurri; substitute with lemon juice if needed.
For the Steak
• Flank Steak – The star of the dish for protein and tenderness when marinated properly; can be substituted with skirt steak or chicken breast.
• Kosher Salt – Enhances flavor; you can use sea salt as an alternative.
• Black Pepper – Adds a hint of spice; freshly ground is preferred for a stronger flavor.
For the Sautéed Vegetables
• Sauté Oil (Olive Oil) – Used for cooking the vegetables; canola or avocado oil is a good alternative for a high smoke point.
• Fresh Corn Kernels – Brings sweetness and texture; canned or frozen corn can be used in a pinch.
• Red Bell Pepper – Adds sweetness and vibrant color; substitute with any bell pepper or zucchini if preferred.
• Baby Spinach – Provides an extra dose of nutrition; feel free to use kale or arugula instead.
For the Base
• Cooked Quinoa – A nutrient-rich base grain that provides protein and texture; brown rice or farro can be good substitutes.
• Avocado – Ensures creaminess and healthy fats; replace with nuts for crunch if allergic.
For Serving
• Bottled Ponzu Sauce – Adds umami and a tangy finish; you can mix soy sauce with lime juice if this isn’t available.
• Fresh Cilantro Leaves – Use as a garnish for an added flavor boost; feel free to omit if not liked.
This Easy Steak Quinoa Bowl Recipe presents the perfect opportunity to explore flavors and textures while crafting delicious, nourishing bowls!
How to Make Easy Steak Quinoa Bowl Recipe
Make Chimichurri: Blend fresh parsley, garlic, olive oil, and white wine vinegar until smooth. Season the flank steak with salt, pepper, and a drizzle of olive oil, then let it marinate in the chimichurri for at least 30 minutes.
Cook Steak: Heat a skillet over medium-high heat. Sear the marinated flank steak for about 4-5 minutes per side, or until it reaches your desired doneness. Allow it to rest for a few minutes before slicing.
Sauté Vegetables: In the same skillet, add a splash of olive oil, then toss in the corn and red bell pepper. Sauté for about 5 minutes until tender. Add the baby spinach and cook until it’s just wilted.
Assemble Bowls: Begin with a base of cooked quinoa in each bowl. Layer on the sliced steak, sautéed vegetables, and creamy avocado. Finish it off with a generous drizzle of ponzu sauce and a sprinkle of fresh cilantro for garnish.
Optional: Serve with lime wedges on the side for a burst of freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Easy Steak Quinoa Bowl Recipe
Fridge: Store the components separately in airtight containers for up to 3 days to maintain freshness. Keep quinoa, steak, and vegetables in distinct containers.
Freezer: You can freeze cooked quinoa and sautéed vegetables for up to 1 month. For best results, let them cool completely before placing in airtight freezer bags.
Reheating: Thaw frozen components in the fridge overnight, then gently reheat the steak on the stovetop over low heat to retain tenderness. Reheat quinoa and vegetables in the microwave or on the stovetop with a splash of water.
Assembly Tip: For the freshest flavor and texture, assemble bowls just before serving to enjoy your Easy Steak Quinoa Bowl Recipe at its best!
What to Serve with Chimichurri Steak and Quinoa Bowls?
The perfect meal deserves a well-rounded accompaniment to elevate its delightful flavors and textures.
- Zesty Lime Wedges: A splash of fresh lime juice brightens the dish, enhancing every bite with its tangy freshness.
- Roasted Sweet Potatoes: Their natural sweetness complements the savory steak and adds a comforting, wholesome touch to the meal. These tender bites provide a delightful contrast in both texture and flavor.
- Crispy Brussels Sprouts: Roasting these greens creates a flavorful crunch that pairs beautifully with the tender steak and quinoa. They add a nutty, caramelized taste that balances the dish perfectly.
- Herbed Couscous: Light and fluffy, couscous serves as a wonderful alternative grain base, soaking up flavors without overshadowing the star ingredients.
- Garlic Bread: For those craving a comforting side, warm, buttery garlic bread is a fantastic addition. It invites everyone to dig into their bowls, making it a cozy family meal.
- Mixed Green Salad: A crisp salad topped with cucumbers and a light vinaigrette provides a refreshing palate cleanser that contrasts the richness of the steak.
- Chilled White Wine: A glass of chilled Sauvignon Blanc or Riesling makes an excellent pairing, offering a refreshing counterpoint to the chimichurri’s bold flavors without overpowering them.
- Chocolate Mousse: To round off the meal, a silky chocolate mousse serves as a rich yet light dessert, leaving everyone satisfied yet ready to come back for more.
These pairings will not only complement the flavors in your Easy Steak Quinoa Bowl Recipe but also create a well-balanced, delicious dinner experience.
Make Ahead Options
These Easy Steak Quinoa Bowl recipe components are perfect for meal prep enthusiasts! You can prepare the chimichurri sauce up to 24 hours in advance to allow the flavors to meld beautifully. Additionally, marinate the flank steak and store it in the refrigerator for up to 3 days prior to cooking. When you’re ready to serve, simply sear the steak and sauté your vegetables; they reheat just as deliciously. For best results, cook the quinoa fresh right before serving it, as it tastes fluffiest that way. This thoughtful approach saves you time and ensures every bite of your meal is packed with fresh flavor. Enjoy meal prepping and savoring these delicious bowls!
Easy Steak Quinoa Bowl Recipe Variations
Feel free to mix and match these variations to make this dish uniquely yours!
Seafood Twist: Replace flank steak with grilled shrimp for a fresh and zesty option. The oceanic flavor pairs beautifully with chimichurri!
Vegetarian Delight: Swap in marinated tofu or tempeh for a satisfying vegetarian bowl that still packs a protein punch while soaking up that delicious sauce.
Greens Galore: Use kale or arugula instead of spinach for an extra nutrient boost. Their robust flavors and textures will elevate your bowl’s profile!
Spicy Kick: Add jalapeños or a sprinkle of red pepper flakes for heat. Balancing heat with the chimichurri’s acidity creates a delightful contrast on the palate.
Grain Swaps: Substitute fluffy quinoa with brown rice or farro for a different chew and flavor profile. Each grain brings a uniquely satisfying bite!
Nutty Crunch: Top with toasted nuts or seeds for added texture and healthy fats. The crunch perfectly complements the tender steak and soft greens.
Saucy Experiment: Try drizzling with a spicy sriracha-infused ponzu sauce for an extra kick. This twist brings a whole new layer of excitement to each bite!
Veggie Medley: Mix in seasonal vegetables like zucchini or asparagus for variety. The more colors on your plate, the more nutrients—and fun—on your fork!
Expert Tips for Easy Steak Quinoa Bowl Recipe
- Marinate Ahead: Prepare chimichurri the night before for deeper flavors and an effortless cook time.
- Rest the Steak: Don’t skip resting the flank steak after cooking; it helps retain its juices for a more tender bite.
- Texture Matters: Choose a mix of crunchy and soft vegetables for a delightful texture in your Easy Steak Quinoa Bowl Recipe.
- Customize Wisely: Keep an eye on cooking times when swapping proteins or veggies, ensuring everything is cooked to perfection.
- Serving Suggestions: Don’t forget the lime wedges; the added zest brightens the dish and enhances all the flavors!
Easy Steak Quinoa Bowl Recipe FAQs
How do I choose the best curly parsley for chimichurri?
When selecting curly parsley, look for vibrant green leaves without dark spots or wilting. Freshness is key, as the flavor of the chimichurri relies on fresh herbs. If you prefer a different taste, you can substitute curly parsley with cilantro for an exciting twist!
How long can I store leftovers of the Easy Steak Quinoa Bowl?
The components of this meal can be kept in the fridge for up to 3 days. To maintain their taste and texture, store the quinoa, steak, and sautéed vegetables separately in airtight containers. That way, you can reheat only what you need, minimizing waste!
Can I freeze the prepared quinoa and sautéed vegetables?
Absolutely! You can freeze the cooked quinoa and sautéed veggies for up to 1 month. First, let them cool completely, then transfer to airtight freezer bags. Make sure to remove as much air as possible to prevent freezer burn. For reheating, simply thaw overnight in the fridge and warm gently on the stovetop.
What if my steak is overcooked?
If you find your steak has become overcooked, fear not! To salvage the dish, slice the steak thinly against the grain, and serve it atop the quinoa and vegetables with a drizzle of extra chimichurri or ponzu sauce to add moisture and flavor. Additionally, opting for a meat thermometer can help ensure it’s cooked to your desired doneness next time.
Are there any dietary considerations for this recipe?
Yes, this Easy Steak Quinoa Bowl is highly customizable for various dietary needs. If someone is allergic to avocados, you can replace them with nuts or seeds for added texture. For vegans or vegetarians, swapping out the steak for grilled tofu or shrimp is an excellent alternative, still providing a protein boost in each bowl.
Easy Steak Quinoa Bowl Recipe: Healthy Flavor in Every Bite
Equipment
- - Skillet
- - Blender
Ingredients
Chimichurri
- 1 bunch Curly Parsley Substitute with cilantro for a different flavor
- 4 cloves Garlic Use roasted garlic for a milder taste
- 1/2 cup Olive Oil Can substitute with avocado oil
- 1/4 cup White Wine Vinegar Substitute with lemon juice if needed
Steak
- 1 lb Flank Steak Can be substituted with skirt steak or chicken breast
- 1 tsp Kosher Salt Sea salt can be used as an alternative
- 1/2 tsp Black Pepper Freshly ground is preferred
Sautéed Vegetables
- 1 tbsp Sauté Oil (Olive Oil) Can use canola or avocado oil
- 1 cup Fresh Corn Kernels Canned or frozen corn can be used
- 1 medium Red Bell Pepper Substitute with any bell pepper or zucchini
- 2 cups Baby Spinach Can substitute with kale or arugula
Base
- 2 cups Cooked Quinoa Brown rice or farro can be substituted
- 1 medium Avocado Replace with nuts for crunch if allergic
For Serving
- 1/4 cup Bottled Ponzu Sauce Mix soy sauce with lime juice as an alternative
- 1/4 cup Fresh Cilantro Leaves Optional garnish
Instructions
Cooking Steps
- Make Chimichurri: Blend fresh parsley, garlic, olive oil, and white wine vinegar until smooth. Season the flank steak with salt, pepper, and a drizzle of olive oil, then let it marinate in the chimichurri for at least 30 minutes.
- Cook Steak: Heat a skillet over medium-high heat. Sear the marinated flank steak for about 4-5 minutes per side, or until it reaches your desired doneness. Allow it to rest for a few minutes before slicing.
- Sauté Vegetables: In the same skillet, add a splash of olive oil, then toss in the corn and red bell pepper. Sauté for about 5 minutes until tender. Add the baby spinach and cook until it's just wilted.
- Assemble Bowls: Begin with a base of cooked quinoa in each bowl. Layer on the sliced steak, sautéed vegetables, and creamy avocado. Finish it off with a generous drizzle of ponzu sauce and a sprinkle of fresh cilantro for garnish.