Chimichurri Sirloin Steak Bowls with Roasted Veggie Medley

These colorful bowls combine tender sirloin steak, a punchy chimichurri sauce, fluffy quinoa and a medley of roasted vegetables for a nourishing meal that’s as fun to eat as it is good for you.

Serves: 4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: about 45 minutes

What you’ll need

For the steak:

• 1½ lb grass-fed sirloin
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper

For the chimichurri:

• 1 cup chopped parsley
• ½ cup chopped cilantro
• 3 cloves garlic, minced
• Pinch of red pepper flakes (optional)
• ½ cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• Salt and pepper

For the base:

• 1 cup quinoa, rinsed
• 2 cups chicken or vegetable broth

For the veggies:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil or tallow
• Salt and pepper

How to make it

1. Cook the quinoa: Bring the quinoa and broth to a boil, then cover and simmer until the liquid is absorbed. Fluff with a fork and set aside.
2. Roast the veggies: Heat your oven to 425°F. Toss the sliced zucchini, peppers, onion and tomatoes with oil, salt and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring once, until tender and caramelized.
3. Mix the chimichurri: Combine the herbs, garlic, red pepper flakes, olive oil and vinegar in a bowl. Season to taste with salt and pepper and set aside.
4. Sear the steak: Pat the sirloin dry and season with the spices. Heat a cast-iron skillet or grill pan, add oil and sear the steak for about 3–4 minutes per side, or until it reaches your preferred doneness. Let the meat rest for a few minutes, then slice it thinly against the grain.
5. Assemble your bowls: Divide the quinoa among four bowls, arrange the roasted vegetables on top, add slices of steak and drizzle generously with chimichurri. Garnish with extra herbs if you like and serve immediately.