Chimichurri Sirloin Steak Bowls With Roasted Veggie Medley

What You’ll Need

For the Sirloin Steak:

• 1 ½ lbs Grass-Fed Sirloin Steak

• 1 Tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp chili powder

• Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley leaves, chopped

• ½ cup fresh cilantro leaves, chopped

• 3 cloves garlic, minced

• ½ tsp crushed red pepper flakes (optional)

• ½ cup extra-virgin olive oil

• 3 Tbsp red wine vinegar

• Salt and pepper, to taste

For the Bowl Base:

• 1 cup quinoa, rinsed

• 2 cups low-sodium chicken or vegetable broth

For the Roasted Veggies:

• 1 zucchini, sliced into half-moons

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 small red onion, sliced

• 1 cup cherry tomatoes, halved

• 1 Tbsp olive oil

• Salt and pepper, to taste

Let’s Cook

Step 1 – Cook the Quinoa
Bring quinoa and broth to a boil in a medium saucepan. Cover, reduce to low, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.

Step 2 – Roast the Veggies
Preheat oven to 425°F. Toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring once, until tender and lightly caramelized.

Step 3 – Make the Chimichurri
In a bowl, combine parsley, cilantro, garlic, red pepper flakes, olive oil, vinegar, salt, and pepper. Stir until well blended and set aside.

Step 4 – Cook the Sirloin Steak
Pat steak dry and season with smoked paprika, cumin, chili powder, salt, and pepper. Heat a cast-iron skillet or grill pan over high heat with olive oil. Sear steak 3–4 minutes per side for medium-rare (adjust for desired doneness). Rest for 5 minutes, then slice thinly against the grain.

Step 5 – Build the Bowls
In each bowl, add a base of quinoa, top with roasted veggies, and arrange steak slices on top. Spoon chimichurri sauce generously over the steak.

Step 6 – Serve & Enjoy
Serve immediately, garnished with extra fresh herbs if desired. These bowls are protein-packed, high in fiber, and bursting with color and flavor.