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Grilled Chimichurri Steak Potato Power Bowl | Kita Roberts GirlCarnivore.com
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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.
Course Main Course, power bowl
Cuisine barbeque, Whole 30
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

Ingredients

For the Power Bowl

  • 4 russet potatoes cut into wedges
  • 1 ½ lbs flat iron steak
  • ¼ red onion diced
  • Cherry tomatoes cut in half
  • spinach / arugula whatever greens you have on hand

For the Chimichurri Sauce

  • ½ cup Parsley
  • ¼ Red Onion
  • 2 cloves Garlic skins removed
  • ½ teas Red pepper flakes
  • ¾ 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: 1g