I love chimichurri steak. It pairs so nicely together. And it’s a super easy marinade or sauce to make. Plus it makes a super tasty salad dressing too!
I actually made this recipe with leftovers. When I meal plan I plan on ways to use leftovers that change them into a completely different meal. So it isn’t just re-heating the same dinner. Leftovers don’t have to be boring. Read more about how to meal plan.
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Chimichurri Steak Quinoa Bowl
- Leftover flank steak
- leftover black beans w/green onions
- leftover quinoa
- handful or two of spinach (or other dark leafy green)
- frozen corn
- one bell pepper
- chimichurri sauce (recipe below)
With so many leftovers this was pretty simple since it was mostly just re-heating. The only cooking I did this night was sauteing the spinach and bell pepper. I finely chopped up my spinach because the kids prefer it really small and it saute’s a lot faster too. I added the spinach to a warm skillet and stirred for a few minutes until it was wilted. I then added the spinach to my warmed up quinoa. I do this so the kids have to have the spinach and they can’t request to not having it as they build their bowls (tricky I know). ** Added bonus you don’t even have to cook your leafy greens. You could just put this in a bowl of spinach or other lettuce and have a quinoa steak salad instead.
I already had some bell pepper sliced for snacks that we hadn’t eaten yet so I did a rough chop on them and sauteed them for a few minutes also. You could probably add them raw but I wasn’t really in the mood for the raw flavor. I didn’t saute them too long, maybe 3 minutes so they would still have a good texture. Then we just built our chimichurri steak quinoa bowls.
You could really do this with any leftover veggies you had. I think roasted broccoli, asparagus, carrots, etc. would taste great.
You could use any kind of bean or legume you wanted. If you didn’t have leftovers you could open a can, drain and rinse well. If you wanted to flavor your beans I really like to cook mine the way I did in my Rice & Beans Haystack.
Any kind of leftover grain would be great too, brown rice, barley, oat groats, wheat berries, etc.
Chicken or pork loin would be great substitutes for the steak also.
Now for the Chimichurri sauce, one of my favorite sauces because it is so fresh and vibrant!
- 1 cup parsley, lightly packed
- 1 cup cilantro, lightly packed
- 3 cloves garlic, peeled
- 1 shallot, roughly chopped
- 1/4 – 1/2 tsp red pepper flakes (depending on the spice you like)
- salt & pepper to taste
- 2 T red wine vinegar or apple cider vinegar is good too
- juice of one lemon or lime
- 1/3 – 1/2 cup oil (depending on how oily/thin you want it)
I am not the biggest fan of the stems of cilantro or parsley so I take the time to pick the leaves off but you certainly don’t have to. Basically, you add all of the ingredients, except the oil, into a food processor and pulse a few times until it is mixed and still fairly chunky. Then you drizzle the oil in as you pulse the processor a few more times. I like my chimichurri with a little more texture so I don’t over pulse. You could keep going until it is a much smoother sauce if you’d like. It is then ready to drizzle over your chimichurri steak quinoa bowl. It also makes a great marinade. Sometimes I even use it as a salad dressing.Here's to a tasty leftover night!Click To Tweet
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