Grilled Steak & Pepper Bowls with Chimichurri Yogurt 🥩😋 - Summer's best bowl, ready in under 30 minutes!
Ingredients:
1 lb flank steak, or your preferred steak cut
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red onion, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
Salt and freshly ground black pepper to taste
For the Chimichurri Yogurt:
1/2 cup plain Greek yogurt
1/4 cup chopped fresh parsley
2 tbsp chopped fresh cilantro
1 tbsp red wine vinegar
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Instructions:
1. Prepare the Chimichurri Yogurt: In a small bowl, combine the Greek yogurt, parsley, cilantro, red wine vinegar, olive oil, minced garlic, red pepper flakes (if using), salt, and pepper. Mix well and set aside.
2. Prepare the Vegetables: In a large bowl, toss the sliced bell peppers and red onion with 1 tablespoon of olive oil, salt, and pepper.
3. Grill the Steak: Preheat your grill to medium-high heat. Season the steak generously with salt and pepper. Grill the steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for 5-10 minutes before slicing thinly against the grain.
4. Grill the Vegetables: While the steak rests, grill the bell peppers and red onion for 3-5 minutes per side, or until slightly charred and tender.
5. Assemble the Bowls: Divide the grilled vegetables among four bowls. Top with the sliced steak. Drizzle with the remaining olive oil and minced garlic. Spoon a generous amount of the chimichurri yogurt over the steak and vegetables.
6. Serve immediately and enjoy your delicious and vibrant Grilled Steak & Pepper Bowls with Chimichurri Yogurt!