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Grilled Chimichurri Steak Potato Power Bowl
Get inspired to eat fresh with this succulent grilled steak power bowl, drizzled with fresh herb sauce over greens, and slow-burning potatoes. It's the kind of health food that makes sticking to a meal plan easy.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course:
Main Course, power bowl
Cuisine:
barbeque, Whole 30
Servings:
6
Calories:
557
kcal
Author:
Kita Roberts
Ingredients
For the Power Bowl
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
Instructions
Prep the Grill & Steak
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.
Grill 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.
Grill The steak
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
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.
Assemble 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.
Notes
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.
Nutrition
Serving:
1
g
|
Calories:
557
kcal
|
Carbohydrates:
27
g
|
Protein:
25
g
|
Fat:
39
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
24
g
|
Trans Fat:
0.4
g
|
Cholesterol:
75
mg
|
Sodium:
95
mg
|
Potassium:
988
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
425
IU
|
Vitamin C:
16
mg
|
Calcium:
36
mg
|
Iron:
4
mg