Grilled Skirt Steak Chimichurri Bowl with Spring Vegetables
Tender, perfectly grilled skirt steak drizzled with vibrant fresh chimichurri sauce, served over a bed of quinoa with crisp spring vegetables. This protein-packed bowl delivers bold Argentine flavors and seasonal freshness in every bite.
Ingredients
- 600g skirt steak
- 200g quinoa, rinsed
- 400ml water or beef stock
- 1 bunch fresh flat-leaf parsley, finely chopped
- 1 bunch fresh coriander, finely chopped
- 4 cloves garlic, minced
- 120ml extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red chilli flakes
- 200g asparagus, trimmed and halved
- 150g radishes, quartered
- 150g cherry tomatoes, halved
- 1 ripe avocado, sliced
- 2 tablespoons olive oil for grilling
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Prepare the chimichurri by combining parsley, coriander, garlic, olive oil, red wine vinegar, oregano, chilli flakes, and a pinch of salt in a bowl. Mix well and set aside for flavors to develop.
Cook quinoa in water or beef stock according to package instructions until fluffy, approximately 15 minutes. Set aside and keep warm.
Remove skirt steak from refrigerator 20 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
Heat a grill pan or barbecue over high heat. Brush steak with olive oil and grill for 4-5 minutes per side until internal temperature reaches 63°C for medium-rare or 71°C for medium doneness.
Transfer steak to a cutting board and rest for 5 minutes before slicing thinly against the grain.
While steak rests, grill asparagus for 2-3 minutes until tender-crisp with light char marks.
Divide quinoa between four bowls. Arrange sliced steak, grilled asparagus, radishes, cherry tomatoes, and avocado slices on top.
Drizzle generously with chimichurri sauce and serve immediately with extra chimichurri on the side.
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