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Chimichurri Quinoa + Flank Steak Bowls

This chimichurri quinoa with flank steak is so incredibly delicious and flavorful! The steak is juicy and tender; the quinoa is loaded with flavor. Love it!
5 from 8 votes
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  • 1 (2 pound) flank steak
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons olive oil
  • 1/4 cup dry sherry
  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoons fresh grated ginger
  • pinch of kosher salt
  • freshly ground black pepper
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 2 ears grilled corn, cut from the cob


  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes


  • I like to take the flank steak and use a meat tenderizer on it - pound it out a few times all over. Place the flank steak in a baking dish or a ziplock bag. In a bowl, whisk together the soy sauce, olive oil, sherry, brown sugar, garlic, ginger, salt and pepper. Pour it over the flank steak and marinate anywhere from 30 minutes to 2 hour or even overnight!
  • When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Remove the steak from the marinade and let the excess drip off. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium doneness in my oven - but since the edges are thinner, they tend to be more well done.
  • Allow the steak to rest for 10 minutes before slicing it thinly against the grain.
  • While the steak is rest, toss the quinoa with 2 to 3 tablespoons of the chimichurri. This makes it so super flavorful!
  • To serve the meal, scoop the quinoa in a bowl and toss with the cherry tomatoes and grilled corn. Top with the flank steak and drizzle with extra chimichurri. Devour.
  • chimichurri
  • Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store the chimichurri sealed in the fridge for up to a week or so.

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