Grilled Steak & Chimichurri Bowl

This bowl delivers everything a good steak night should: smoky char, bold garlic-herb flavor, and a satisfying protein-forward plate without a single potato or grain in sight. Lean sirloin is grilled hot and fast, then rested and sliced thin so every bite stays tender. It lands on a bed of quickly sautéed greens and juicy blistered cherry tomatoes, which soak up the char flavor from the pan. Instead of a butter or cream sauce, this dish leans on a classic Argentine-style chimichurri — parsley, garlic, red wine vinegar, olive oil, and a touch of chili — to bring brightness and punch without heaviness. It's a small, well-portioned plate that's big on flavor: fresh, acidic, garlicky, and satisfying, built to be easy enough for a weeknight but special enough for a Friday steak night. Lean sirloin keeps this dish protein-first while the leafy greens add fiber and volume without bulking up carbs. The chimichurri does double duty as a sauce and a fat source, so there's no need for heavy cream or starchy sides — just clean, bold flavor from herbs, acid, and a hot grill.

Ingredients

• 10 ozsirloin steak, trimmed of excess fat, about 5 oz per serving
• 1 cupfresh parsley, packed, finely chopped, for chimichurri
• 4 clovesgarlic, minced, divided
• 3 tbspred wine vinegar
• 4 tbspextra virgin olive oil, divided
• 0.5 tspred pepper flakes
• 1 tspdried oregano
• 1.5 cupscherry tomatoes, halved
• 4 cupsbaby spinach, or a mix of spinach and kale, roughly chopped
• to tastesalt
• to tasteblack pepper
• 0.5 piecelemon, for a squeeze over the greens

Method

No instructions listed.