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Chimichurri Steak Bowls with Roasted Potatoes Recipe

Chimichurri Steak BowlsUsing a classic Argentina chimichurri sauce, this recipe for chimichurri steak bowls is an easy, healthy dinner served up in a bowl with roasted potatoes, avocados and pickled red onions.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings: 4

Author Kate Kordsmeier |



IngredientsChimichurri Steak Bowls

  • 1 pound organic, grass-fed flank steak
  • 1 tablespoon extra-virgin olive oil, plus 2 tablespoons
  • salt and pepper, to taste
  • 4 organic Yukon gold potatoes, diced
  • 2 cups cooked cauliflower rice (can substitute regular rice or omit altogether if you prefer)
  • 1 avocado, sliced
  • 1/4 cup pickled red onions (see note for instructions)
  • 1 cup chimichurri sauce




  1. Preheat oven to 425F.
  2. Rub 1 tablespoon olive oil into steak, and liberally season with salt and pepper on both sides. You can cook the steak on the grill or in a cast-iron pan. I recommend 5 minutes per side for medium-rare. Let rest for 5-10 minutes after cooking, and then thinly slice against the grain.
  3. Meanwhile, toss diced potatoes with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes, tossing halfway through.
  4. Evenly distribute cooked rice across 4 bowls. Top with steak, roasted potatoes, avocado and pickled onions. Drizzle chimichurri evenly across each bowl. Serve and enjoy!

Chimichurri Steak Bowls


Recipe Notes

To make pickled red onions, simply slice a red onion and cover the slices with 2 tablespoons red wine vinegar and a teaspoon each of pink sea salt and organic coconut sugar. Toss and let sit for at least 5 minutes (30 is ideal; so you can make these before you start cooking and let them sit while you prepare the rest of the meal).


Thanks to Kate Kordsmeier, the founder of Root + Revel and freelance food and travel writer for this amazing recipe.

PHOTO CREDITS: Heidi Geldhauser