Chimichurri Steak Bowls with Roasted Potatoes
Using a classic Argentina chimichurri sauce, this recipe for chimichurri steak bowls is an easy, healthy dinner served up in a bowl with roasted potatoes, avocados and pickled red onions.
Oh man, you guys. This may be one of the most delicious recipes I’ve ever shared with you. And even better: it’s rooted in real food, food that is nourishing and healthy, satisfying and will just make you feel good.
And yes, I’m saying all of this about what is essentially a meat and potatoes meal. But y’all…these chimichurri steak bowls are SO MUCH MORE THAN THAT.
For starters, the anchor of this recipe is homemade chimichurri sauce–made with cilantro in the authentic Argentina-style, this sauce recipe is one of my go-tos. I’ve used it to make shrimp chimichurri and roasted cauliflower chimichurri, and now in these bowls.
I also make big batches of it to keep on hand to throw into eggs, sandwiches, veggie bowls, whatever I possibly can. Why? Because chimichurri is BEYOND good for you. Check it:
- A cursory glance at restaurant menus, or even Pinterest, might lead you to believe that the only way to add flavor to food is with lots of fat (butter, heavy cream, cheese, bacon), salt or sugar. What they don’t want you to know: herbs and spices are actually WAY MORE flavorful, and so much better for you. If you want lots of fresh, complex, addictive flavor, with very little calories, I might add, cook with fresh herbs, which are also bursting with tons of vitamins and minerals and perhaps the easiest way to make a nutrient-dense meal.
- Chimichurri sauce is a perfect example of this concept–not only is chimichurri a breeze to make (if you have a food processor, it takes less than five minutes from start to finish–if not, a blender works, too), but it’s also bursting with detoxifying, antioxidant-laden herbs, like parsley, cilantro and oregano. Chimichurri is full of Vitamin A and C, beta-carotenes, and good-for-you omega-3s from the olive oil. AND AND AND, lots of heart-healthy garlic, easily my most used seasoning ever. A little kick from red pepper flakes and you’re in business. Plus, chimichurri is naturally vegan. Naturally gluten-free. Naturally anti-inflammatory. Naturally delicious!
Related: Easy Homemade Mexican Salsa Verde
So, start by whipping up a big batch of this chimichurri (mine is also made with apple cider vinegar to balance hormones and boost digestion). Then it’s time to focus on your protein.
The Case for Eating Meat
I believe that eating organic, pasture-raised meat in moderation is one of the best ways to get quality protein into your diet. I get emails all the time from people asking me if they should go vegan or eliminate meat from their diets. Not only do I not think this is necessary to reducing inflammation and improving your health, but I actually think that removing meat from your diet can even be harmful to your body.
No judgment, if you’ve found that you feel better not eating meat; but for me personally, I need the protein and the health benefits outweigh any risks for me. Especially when you choose quality meats–for me that means only organic, pasture-raised, grass-fed meats from sustainable, humane and local (when possible) farms.
Compared to conventional, factory-farmed meat, grass-fed farms are more humane and better for the animal, the farming practices are more sustainable and better for the environment, and the meat itself is higher in nutrients, healthy fats and all-around just better for YOU!
If I’m at Whole Foods, I’ll look for meats with an Animal Welfare rating of 3 and above (Step 4 or 5 is ideal). I also buy a lot of our meat from local farmer’s markets, where I can talk to the farmers themselves and ask them questions about how the animals are raised and slaughtered, what they’re fed and how they live, and other practices they use on their farms.
In Atlanta, we’re so lucky to have farms like White Oak Pastures, where I often buy meat in bulk to keep in my freezer.
If you have trouble finding humane, sustainable and healthy grass-fed meat near you, check out U.S. Wellness Meats, an online purveyor selling grass-fed beef, lamb and bison, free-range poultry, wild-caught seafood, raw honey and more, all from small, family farms. Get 10% off your order with the code ROOT10.
I’m also a huge ButcherBox fan. What’s not to love about getting healthy, sustainable cuts of meat delivered right to your door? I’m all about saving time, and with ButcherBox, you don’t have to sacrifice quality for convenience. Want to try it yourself? Get $15 off plus FREE heritage-breed, uncured, sugar- and nitrate-free bacon in your first box!
How to make Chimichurri Steak
Alright, so now that you’ve picked out your steak–I recommend flank steak or skirt steak for this recipe–it’s time to start cookin’! Ideally, you can grill your steak outside, but if that’s not an option, don’t worry. I often cook my steaks in a cast iron skillet. You can even cook your steak in the oven, though I don’t think you get the same char.
What Goes with Chimichurri Steak
Though the steak smothered in that delicious chimichurri sauce could be meal enough on its own, you guys know by now that I’m all about
a) getting the most nutrients into each meal as possible
2) getting the most flavor into each meal as possible
So when it comes to what to serve with chimichurri steak, here’s my recommendations:
- Avocados: High in healthy fats, Vitamin K and folate (among other nutrients), Potassium (more than bananas!) and plenty of fiber, avocados pair so well with the flavors in this steak chimichurri bowls; plus they’re amazing for hormone balance and digestion. (source)
- Pickled Onions: Generally speaking, pickles are a good supply of essential vitamins, minerals, and antioxidants, help stabilize blood sugar, improve digestion, and provide liver protection and probiotics. (source) Plus the tang from these quick-pickled onions add beaucoup de complimentary flavor to this dish.
- Roasted Potatoes: Ahhh, potatoes and chimichurri go together like bananas and peanut butter, bacon and eggs, lamb and tuna fish (Big Daddy is so underrated!). And of course, meat and potatoes are also a classic combo. Potatoes often get a bad rap–usually because they’re eaten in chip or french fry form. But the truth is, in moderation, potatoes actually have a high starchy carbohydrate content, making them not only a highly satisfying choice, but also a resistant starch that actually lowers blood sugar levels, resulting in fewer insulin spikes, and a better ability to burn fat (source). If you eat potatoes whole and with their skins on (which is how I recommend you eat them in this recipe, and every time), then you’re also fueling your body with antioxidants, phytonutrients, fiber, vitamin C, vitamin B6, manganese, tryptophan, iron and potassium (double the amount in bananas!) Turns out meat and potatoes might not be so bad after all, huh?
Whatever toppings/sides you choose, this chimichurri steak makes for amazing dinners, whether you make bowls like I did here, or stuff everything into tacos or a sandwich.
I’m all about that bowl life, so throw everything in a bowl on top of some cauliflower rice–or you can use regular rice or even skip the grains if you prefer–mix it all together, and you’re good to go.
This is absolutely one of those recipes that looks and tastes as good as it will make you feel. And it’s easy to get the whole family on board because who doesn’t love steak and potatoes? It’s highly likely that whoever you serve these chimichurri steak bowls to won’t even know you’re trying to eat healthy… they’re THAT GOOD!
If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to tag the recipe #rootandrevel/@rootandrevel on Instagram.
- 1 pound organic, grass-fed flank steak
- 1 tablespoon organic extra-virgin olive oil , plus 2 tablespoons
- salt and pepper, to taste
- 4 organic Yukon gold potatoes, diced
- 2 cups cooked cauliflower rice (can substitute regular rice or omit altogether if you prefer)
- 1 avocado, sliced
- 1/4 cup pickled red onions (see note for instructions)
- 1 cup chimichurri sauce
Preheat oven to 425F.
Rub 1 tablespoon olive oil into steak, and liberally season with salt and pepper on both sides. You can cook the steak on the grill or in a cast-iron pan. I recommend 5 minutes per side for medium-rare. Let rest for 5-10 minutes after cooking, and then thinly slice against the grain.
Meanwhile, toss diced potatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes, tossing halfway through.
Evenly distribute cooked rice across 4 bowls. Top with steak, roasted potatoes, avocado and pickled onions. Drizzle chimichurri evenly across each bowl. Serve and enjoy!
*Note: Nutrition panel does not include rice.
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust.
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I've linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.