Chimichurri Steak Power Bowl

70 min · Medium · Serves 3

650 kcal per serving · 52g protein

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

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
• 0.5 tsp Red pepper flakes
• 6 g Garlic powder
• 6 g Salt
• 3 g Black pepper

Method

1. Preheat oven

   

   Preheat oven to 220°C.

2. Toss diced potatoes

   Toss diced potatoes with olive oil, rosemary, garlic powder, salt, and pepper.

3. Spread on a baking sheet

   

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

4. Make the Chimichurri

   

   In a bowl, combine parsley, oregano, 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.

5. Pat steak dry and season

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

6. Heat olive oil

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

7. Cook 4-5 minutes per side

   Cook 4 to 5 minutes per side for medium-rare (internal temp 54-57°C).

8. Let rest 10 minutes

   

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

9. 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.

10. Add roasted potatoes to one

    

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

11. Spoon chimichurri

    Spoon chimichurri generously over the steak. Serve immediately.