As a busy working professional, I am always on the lookout for quick and easy yet nutritious meals. That’s why I love the Grilled Chimichurri Steak Potato Power Bowl. It’s a protein-packed meal that is not only delicious but also keeps me energized throughout the day. This recipe has become a staple in my weekly meal plan, and I am excited to share it with you all.
Why This Recipe Works
There are several reasons why this recipe stands out and has become a favorite in my household. Here are a few of them:
- The combination of grilled steak and chimichurri sauce adds a burst of flavor to the dish.
- The addition of potatoes makes it a well-rounded meal, providing a good balance of carbohydrates and protein.
- The power bowl format allows for customization, making it suitable for different dietary preferences and restrictions.
- This recipe is quick and easy to make, perfect for busy weeknights or meal prepping for the week ahead.
Ingredients You’ll Need
To make this Grilled Chimichurri Steak Potato Power Bowl, you will need the following ingredients:
- 1 lb of steak (sirloin, flank, or skirt steak work well)
- 1 cup of chimichurri sauce
- 4 medium-sized potatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Serving size: 4
- Prep time: 15 minutes
- Cook time: 20 minutes
Step-by-Step Instructions
- Start by preheating your grill to medium-high heat.
- While the grill is heating up, wash and cut the potatoes into small cubes. Place them in a pot of boiling water and cook for 10-12 minutes until they are fork-tender.
- While the potatoes are cooking, prepare the vegetables. Cut the bell peppers and red onion into bite-sized pieces.
- Once the potatoes are cooked, drain them and set them aside.
- Season the steak with salt and pepper on both sides.
- Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare. Adjust the cooking time according to your preference.
- While the steak is cooking, toss the vegetables with olive oil, salt, and pepper.
- Place the vegetables on the grill and cook for 5-6 minutes, stirring occasionally.
- Once the steak is cooked, remove it from the grill and let it rest for 5 minutes before slicing it against the grain.
- Assemble the power bowls by dividing the potatoes, grilled vegetables, and sliced steak among four bowls.
- Drizzle chimichurri sauce over the bowls and serve immediately.
Pro tip: For an extra burst of flavor, you can marinate the steak in the chimichurri sauce for 30 minutes before grilling.
My Pro Tips for Success
Here are a few tips and variations to make this recipe even more delicious:
- If you don’t have a grill, you can cook the steak and vegetables in a skillet on the stovetop.
- For a vegetarian option, you can substitute the steak with grilled tofu or tempeh.
- Feel free to add other vegetables of your choice, such as zucchini, mushrooms, or corn.
- If you prefer a spicier chimichurri sauce, add some red pepper flakes or a diced jalapeno to the sauce.
What I Serve With This Recipe
- This power bowl is a complete meal on its own, but you can serve it with a side of crusty bread or a simple green salad.
- If you have any leftovers, you can use them to make a delicious wrap or sandwich for lunch the next day.
FAQs (From My Kitchen to Yours)
Here are some common questions I have received about this recipe:
Can I use a different type of meat?
Yes, you can use chicken, pork, or even shrimp instead of steak in this recipe. Adjust the cooking time accordingly.
Can I make the chimichurri sauce ahead of time?
Yes, you can make the sauce up to a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before serving.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.
Can I use store-bought chimichurri sauce?
Yes, you can use store-bought sauce if you are short on time. However, I highly recommend making your own for the best flavor.
Why This Recipe Deserves a Spot on Your Table
This Grilled Chimichurri Steak Potato Power Bowl is not only a delicious and satisfying meal, but it also offers a good balance of protein, carbohydrates, and vegetables. It’s a versatile recipe that can be customized to suit different dietary preferences and restrictions. Plus, it’s quick and easy to make, making it perfect for busy weeknights. Trust me; once you try this recipe, it will become a regular in your meal rotation.
Your Turn
I hope you give this Grilled Chimichurri Steak Potato Power Bowl a try and enjoy it as much as I do. Don’t forget to share your experience and any variations you try in the comments below. Happy cooking!
Grilled Chimichurri Steak Potato Power Bowl: A Protein-Packed Meal
Ingredients
- 2 medium potatoes, cubed
- 1 lb steak (such as flank or sirloin)
- 1 bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chimichurri sauce (store-bought or homemade)
Instructions
- Start by preheating your grill to medium-high heat.
- While the grill is heating up, wash and cut the potatoes into small cubes. Place them in a pot of boiling water and cook for 10-12 minutes until they are fork-tender.
- While the potatoes are cooking, prepare the vegetables. Cut the bell peppers and red onion into bite-sized pieces.
- Once the potatoes are cooked, drain them and set them aside.
- Season the steak with salt and pepper on both sides.
- Place the steak on the grill and cook for 4-5 minutes on each side for medium-rare. Adjust the cooking time according to your preference.
- While the steak is cooking, toss the vegetables with olive oil, salt, and pepper.
- Place the vegetables on the grill and cook for 5-6 minutes, stirring occasionally.
- Once the steak is cooked, remove it from the grill and let it rest for 5 minutes before slicing it against the grain.
- Assemble the power bowls by dividing the potatoes, grilled vegetables, and sliced steak among four bowls.
- Drizzle chimichurri sauce over the bowls and serve immediately.
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