Ingredients
1.5 lbs skirt steak or sirloin
6 cups thinly sliced cucumber
2 cups cooked quinoa or brown rice
12 cherry tomatoes, halved
1 red onion, thinly sliced
For Chimichurri: 1 cup fresh parsley
1/2 cup fresh cilantro
3 garlic cloves, minced
1/4 cup olive oil
2 tbsp red wine vinegar (use non-alcoholic if needed)
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
Instructions
Prep grill to medium-high heat (375°F/190°C)
Combine steak with chimichurri ingredients (minus oil/vinegar) and let marinate 20 minutes
Grill steak 4-5 minutes per side for medium-rare
Let rest 5 minutes before slicing
Assemble bowls with quinoa, cucumber, red onion, cherry tomatoes
Add grilled steak slices
Drizzle with chimichurri sauce (mix olive oil, vinegar, and herbs)
Garnish with fresh cilantro
Notes
Chimichurri can be made up to 2 days in advance
For meal prep, store components separately
Substitute quinoa with bulgur wheat or farro
Use thick-cut steak for best grill marks
Kosher salt recommended for optimal seasoning
- Prep Time: 20
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Latin-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 1g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 85mg