This chimichurri steak meal prep is so, so good. You'll love the zesty sauce against steak and sweet potatoes. Comes together quickly for a Whole30-compliant meal!
This traditional Argentinian chimichurri sauce is bursting with herbs and tangy flavors and is truly an ideal complement to a grilled steak. Traditional chimichurri sauce has an olive oil and vinegar base, but this one takes the fresh flavor up a notch with a splash of lemon juice. You choose your favorite option!
These boxes are packed with sweet potato wedges and a simple tomato and cucumber salad for a flavor packed and nutritious meal.
Chimichurri Steak Bowl Meal Prep Ingredients
- 4x 4-6 ounce skirt steaks
- 4 sweet potatoes
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh oregano (or 1 tablespoon dried)
- ¼ cup red wine vinegar
- 3-4 garlic cloves, minced
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
How to Make Chimichurri Steak Bowl
Prep the sauce right in the bowl of a food processor fitted with the blade attachment. You can make this ahead of time if you want. Just keep it in the fridge in a well-sealed container until it's time to use. Stir to recombine the ingredients if they separate.
Meanwhile, roast the potatoes in the oven and prep your grill (or grill pan, if you're cooking the steaks indoors) for the steak. Cook it your favorite way, which may be different depending on the time of year. But the steaks will cook more quickly than the potatoes, but not by much, so keep that in mind as you're prepping.
How to Store
Once everything's made, portion the components out into separate compartments in meal prep containers, seal them up, and transfer to the fridge. You can eat the steak at room temperature if you like (it's kinda good that way for a lazy lunch) but if you've gotta reheat the potatoes, you might as well loosely wrap the steak and potatoes in a little foil and reheat at 350 F for 15 minutes or so.
You can freeze all components of this dish, although the potatoes won't fare so well. The chimichurri sauce can be doubled and frozen in ice cube trays if you want. Each "cube" can be popped out into a hot pan along with whatever you're cooking it with.
Substitutions and Alterations
Choose your favorite cut of beef (flank or skirt steak work really well here), or use this sauce on top of chicken or a mild fish such as cod or tilapia. It's also good on salmon, too. You might have a hard time finding things that this DOESN'T taste good with!
Use a combination of cilantro and parsley, if desired.
Lime also works if you don't have lemons or want to go all juice instead of the vinegar-and-juice combo in this recipe.
Chimichurri Steak Tacos (Grill Meal Prep Recipe)
I made these Chimichurri Steak Tacos on the Char-Broil 4-Burner Gas Grill, and they might just be one of my favorite grill meal prep recipes yet. The steak comes out smoky and juicy, the chimichurri is garlicky and fresh, and everything comes together in a simple taco format that works for dinner, meal prep, or your next cookout.
Let me show you how to make it.
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh oregano (or 1 tablespoon dried)
- ¼ cup red wine vinegar
- 3-4 garlic cloves, minced
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
For the Steak:
- 1.5-2 lbs skirt or flank steak
- Olive oil
- Kosher salt
- Black pepper
For the Tacos:
- Corn or flour tortillas, warmed
- Optional toppings: pickled onions, cotija cheese, lime wedges, diced avocado, shredded lettuce
Instructions
Step 1: Make the Chimichurri
- In a bowl, combine parsley, oregano, red wine vinegar, and minced garlic.
- Slowly stir in olive oil until well combined.
- Add red pepper flakes, salt, and pepper to taste.
- Let it sit at room temp while you cook the steak-it gets better as it rests.
Step 2: Grill the Steak
- Preheat your gas grill to high heat (around 500°F). I used the Char-Broil 4-Burner Gas Grill, which gives me reliable sear marks and even cooking.
- Pat the steak dry and rub with olive oil, kosher salt, and black pepper.
- Grill steak 3-4 minutes per side for medium-rare, depending on thickness.
- Let it rest for 5-10 minutes, then slice thinly against the grain.
Step 3: Build Your Tacos
- Warm your tortillas on the grill or in a skillet.
- Layer on the sliced steak, a generous spoonful of chimichurri, and your favorite toppings.
- Serve immediately or portion into containers for meal prep.
Meal Prep Tips
- Storage: Keep steak and chimichurri in separate containers in the fridge for up to 4 days. Store tortillas and toppings separately for easy assembly.
- Reheating: Reheat steak quickly in a skillet or microwave with a splash of water to avoid drying it out.
- Freezing: You can freeze grilled steak slices for up to 2 months-just thaw overnight in the fridge before reheating.
FAQ
Q: Can I make chimichurri ahead of time?
Yes! It actually tastes better after it sits. Store it in the fridge for up to 7 days.
Q: What's the best cut of steak for tacos?
Skirt and flank are ideal-they're flavorful and grill fast. Just slice against the grain for tenderness.
Q: Is this recipe gluten-free?
Yes, as long as you use gluten-free tortillas, this meal is completely gluten-free.
Tips for Chimichurri Steak
The sauce is really delicious and you'll want to dip everything in it or at least drizzle it on things. Use any leftover sauce on top of rice or pasta, or as a dip for your potatoes. (Seriously, make sure the sweet potatoes get sauced!)
READ MORE: Sheet Pan Chicken Chimichurri With Veggies Meal Prep Recipe, coming at you!
Ingredients
- 4 4 ounce steaks
- 4 medium sweet potatoes
- 1 cup Cherry Tomatoes halved
- 1 cup cucumbers thinly sliced
- 1 tablespoon olive oil
- salt & pepper to taste
Chimichurri Sauce
- 1 cup italian parsley packed
- 1 tablespoon fresh thyme packed
- 3 tbs olive oil
- 3 tbs red wine vinegar
- 1 tbs lemon juice
- 1 clove garlic finely minced
- ½ teaspoon Salt
- ¼ teaspoon paprika
- ¼ teaspoon red chili flakes
Instructions
- Preheat oven to 425 degrees F.
- Cut sweet potatoes into wedges, and place on a baking tray. Spray or drizzle with olive oil, and season with salt and pepper.
- Bake sweet potatoes for 25-30 minutes, until browned on the edges.
- Prepare chimichurri sauce by adding the Italian parsley and fresh thyme to a food processor bowl, and processing until the herbs are chopped finely.
- Add the rest of the ingredients, and process into a pesto-like paste.
- Prepare steaks your favorite way - grilled, pan fried, or broiled, to desired doneness.
- Serve steak, sweet potato wedges, and tomato/cucumber salad drizzled with the chimichurri sauce.
Notes
Nutrition
Leave a Reply