Chimichurri Steak Power Bowl

Name: Chimichurri Steak Power Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 servings
Ingredients: 675 g Flank steak; 450 g Yukon gold potatoes; 30 g Fresh parsley; 6 g Fresh oregano; Garlic cloves × 3; 30 ml Red wine vinegar; 120 ml Extra virgin olive oil; Green bell pepper × 1; Small yellow onion × 1; 35 ml Olive oil (for cooking); 1 tsp Dried rosemary; ½ tsp Red pepper flakes; 6 g Garlic powder; 6 g Salt; 3 g Black pepper

55 min · Medium · Serves 3

1010 kcal per serving · 62g protein

A protein-packed power bowl featuring tender flank steak, vibrant chimichurri, roasted gold potatoes, and sautéed vegetables.

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Ingredients

675 g Flank steak
450 g Yukon gold potatoes
30 g Fresh parsley
6 g Fresh oregano
Garlic cloves × 3
30 ml Red wine vinegar
120 ml Extra virgin olive oil
Green bell pepper × 1
Small yellow onion × 1
35 ml Olive oil (for cooking)
1 tsp Dried rosemary
½ tsp Red pepper flakes
6 g Garlic powder
6 g Salt
3 g Black pepper

Method

Preheat oven

Preheat oven to 220°C.
Toss diced potatoes

Toss diced potatoes with olive oil, rosemary, garlic powder, salt, and pepper.
Spread on a baking sheet

Spread on a baking sheet and roast for 25 to 30 minutes, flipping halfway, until golden and crispy.
Make the Chimichurri

In a bowl, combine the finely chopped parsley and oregano, the minced garlic, red wine vinegar, olive oil, red pepper flakes, salt and pepper. Stir well and let sit for at least 10 minutes to develop flavor.
Pat steak dry and season

Pat steak dry and season with salt, pepper, and garlic powder.
Heat olive oil

Heat olive oil in a cast iron skillet over medium-high heat.
Sear the steak

Lay the steak in the hot pan and cook 4 to 5 minutes per side for medium-rare — internal temperature 54-57°C.
Let rest 10 minutes

Let rest 10 minutes, then slice thinly against the grain — across the lines of the muscle fibres, not along them.
Sauté the Vegetables

In a skillet over medium heat, add olive oil and cook sliced peppers and onions with a pinch of salt for 5 to 7 minutes until softened and lightly caramelized.
Build the bowls

Add roasted potatoes to one side of the bowl, sautéed peppers and onions to another, then layer sliced steak in the center.
Spoon chimichurri

Spoon chimichurri generously over the steak. Serve immediately.