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–+ servings

Chimichurri Steak Power Bowl

This chimichurri steak power bowl is a bold, protein-packed meal loaded with vibrant Argentinian flavors. Juicy flank steak, crispy roasted potatoes, and sautéed peppers are topped with a fresh, herby chimichurri sauce for a balanced and satisfying bowl perfect for meal prep or a hearty dinner.
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Servings: 3
Course: Main Course
Cuisine: Argentinian-Inspired, Latin American
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Steak:
  • 1.5 lb flank steak
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
For the Chimichurri:
  • 1 cup fresh parsley finely chopped
  • 2 tbsp fresh oregano finely chopped
  • 3 cloves garlic minced
  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Roasted Potatoes:
  • 1 lb Yukon gold potatoes diced into small cubes
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Peppers and Onions:
  • 1 green bell pepper sliced
  • 1 small yellow onion sliced
  • 1 tsp olive oil
  • Pinch of salt and black pepper

Method
 

  1. Roast the Potatoes: Preheat oven to 425°F. Toss diced potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
  2. Make the Chimichurri: In a bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and let sit for at least 10 minutes.
  3. Cook the Steak: Pat steak dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Cook 4–5 minutes per side for medium-rare. Let rest 10 minutes, then slice thinly against the grain.
  4. Sauté the Vegetables: In a skillet over medium heat, add olive oil and cook sliced peppers and onions with a pinch of salt for 5–7 minutes until soft and slightly caramelized.
  5. Assemble the Bowl: Add roasted potatoes to one side of the bowl, sautéed peppers and onions to another, and sliced steak in the center. Spoon chimichurri generously over the steak. Serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 52gFat: 30g

Notes

  • Store chimichurri separately to keep flavors fresh
  • Slice steak fresh or store whole to retain juiciness
  • Reheat potatoes in air fryer for crispiness
  • Veggies can be cooked slightly under for reheating
  • Great for 3–4 days of high-protein meal prep
 

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