There isn’t anything as delicious as fresh chimichurri – quick simple ingredients that make the freshest sauces. This Grilled Chimichurri Steak Potato Power Bowl is the perfect flavor blend for a delicious bowl!
This post was created for the Idaho Potato Council because we all believe bowls aren’t just about blended pastel fruits. As always, thoughts expressed and opinions are my own. Cept for the blended fruit part. That’s just gross.
Want to know one little secret to elevating every single dish you create?
Yeah, I bet you do.
Make a fresh sauce to go with everything.
Nothing fancy, just something quick and sweet with fragrant herbs and oils to really bring out a pop of flavor when everything is said and done. Drizzle a bit of that love over top and you look like a master chef ready to stare down Gordon and his foul mouth.
Fresh sauces, like this chimichurri, are the make it or break it behind a lot of the staying power behind the Whole30 or other ‘limiting’ diets and really jazzing up everyday meals. Pretty sure I could make anything rock as long as I had a fresh pesto, salsa, or chimichurri within arms reach. And I am not alone. You guys love tossing it over eggs, shrimp, tacos, pizza, veggies, and more. Now whip up a batch, dress up that weekday rush, and add it over top this kick ass power bowl and you are really on to something.
If you have been following along with the posts this week – you’ll know I’ve been mixing up the ‘power bowl’ game with my own GirlCarnivore spin. This one was one of my favorites (ok, they were all my favorites) and came together quick on the grill. Start with the potatoes then toss the steak. Make the chimichurri ahead of time and use it up over eggs in the morning. Pair this with fresh greens and you have all the office salad chicks giving you the evil eye when you show them how good a real meal can look as they flake away at their bland grilled chicken. (Side note, this chimichurri is great on grilled chicken too. Just sayin’) 😉
See the other 3 bowls in this Idaho Potato Council inspired Power Bowl challenge!
- 4 russet potatoes, cut into wedges
- 1 1/2 lbs flat iron steak
- 1/4 red onion, diced
- Cherry tomatoes, cut in half
- spinach / arugula (whatever greens you have on hand)
- For the Chimichurri Sauce
- 1/2 cup Parsley
- 1/4 Red Onion
- 2 cloves Garlic, skins removed
- 1/2 teas Red pepper flakes
- 3/4 cup Olive Oil
- Clean and oil your grill grates. Preheat the grill for cooking. Turn one burner on high and the other two on low. If using charcoal, arrange heated coals on one side of the grill.
- Meanwhile, pat the flat iron dry and season with salt and pepper. Allow to come to temperature while you slice the potatoes. In a bowl, toss the potatoes in olive oil, salt and pepper. Place the wedges over indirect heat and allow to cook 8 to 10 minutes, until golden and seared with grill marks. Flip and cook for another 8 to 10 minutes. The wedges should be fork tender and golden. When you flip the potatoes, add the flat iron steak. Cook, flipping once halfway through to desired temperature.
- Remove everything from the grill and wrap the steak in foil to rest.
- Make the chimichurri sauce by adding the parsley, garlic, red onion, red pepper flakes and olive oil to a food processor or blender. Pulse a 8 to 10 times, until everything is chopped finely and mixed well. Spoon into a serving dish or airtight container, if making ahead.
- Create the bowls. Arrange the spinach in a pile on the bottom of the bowl, with a mound to one side. Arrange the potato wedges around the outside. Sprinkle the red onion and cherry tomato over top. When rested, slice the flat iron steak thin and serve over each bowl. Drizzle chimichurri sauce over each. Season with additional salt and pepper, if desired.
- Store additional chimichurri sauce in an airtight container for up to one week. It's amazing drizzled over eggs or as a dip for leftover potatoes.