Ingredients
Scale
- 1.5 lbs steak (sirloin or flank steak)
- 2 medium zucchini, sliced
- 1 cup quinoa, cooked
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red grape juice vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Optional toppings: avocado slices, crumbled feta cheese
Instructions
- Prepare the chimichurri sauce: In a bowl, combine olive oil, red grape juice vinegar, garlic, parsley, cilantro, oregano, red pepper flakes (if using), salt, and pepper. Mix well and set aside.
- Preheat grill to medium-high heat. Season steak with salt and pepper.
- Grill steak to desired doneness, about 4-5 minutes per side for medium-rare. Let rest for 5-10 minutes before slicing against the grain.
- While steak is grilling, toss zucchini slices with a drizzle of olive oil, salt, and pepper. Grill zucchini until tender and slightly charred, about 3-4 minutes per side.
- Assemble the bowls: Divide cooked quinoa among four bowls. Top with grilled zucchini, sliced steak, diced red bell pepper, and red onion.
- Drizzle generously with chimichurri sauce. Add optional toppings like avocado slices and feta cheese, if desired. Serve immediately and enjoy your Cozy Grilled Steak Bowl with Zucchini.
Notes
For a spicier kick, add more red pepper flakes to the chimichurri sauce. You can also use other vegetables like bell peppers or mushrooms. Leftovers can be stored in the refrigerator for up to 3 days. The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg