Chimichurri Sirloin Steak Bowls With Roasted Veggie Medley

These vibrant steak bowls are loaded with flavor, color, and nutrition. Juicy sirloin steak is seared to perfection and topped with a zesty chimichurri sauce, then served over a wholesome base of quinoa with roasted rainbow vegetables. It’s a balanced, energizing meal that feels just as fun as it does nourishing.

Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes

What You’ll Need

For the Sirloin Steak:

• 1 ½ lb 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 c fresh parsley leaves, chopped
• ½ c 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 c quinoa, rinsed
• 2 c 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 c cherry tomatoes, halved
• 1 tbsp olive oil or tallow
• 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 the oven to 425°F. Toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil or tallow, 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 and Enjoy
Serve immediately, garnished with extra fresh herbs if desired. These bowls are protein-packed, high in fiber, and bursting with color and flavor.

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