Recipes

Chimichurri Bowls for Two (Flank Steak + Tofu)

Base serves 2 with leftovers — slide to scale the ingredients.

A flavorful two-person dinner: one bowl with juicy flank steak, the other with crispy tofu — both united by zesty chimichurri and roasted vegetables.

🛒 Ingredients (Serves 2: 1 meat, 1 tofu)

🥩 For the Flank Steak (1 serving)

  • 4–6 oz flank steak
  • Salt & pepper
  • Olive oil

🍱 For the Tofu (1 serving)

  • ½ block extra-firm tofu (pressed & cubed)
  • 1 tsp soy sauce (optional)
  • 1 tsp cornstarch
  • Olive oil or neutral oil for frying

🌿 Chimichurri Sauce (shared)

  • 1 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ½ tsp red pepper flakes (or to taste)
  • ½ tsp salt
  • ⅓ cup olive oil

🍚 Bowl Base (shared)

  • 1 cup cooked rice, quinoa, or farro
  • 1 cup roasted sweet potatoes or squash, cubed
  • ½ red bell pepper, sliced
  • ½ zucchini, sliced
  • Optional: avocado, cherry tomatoes, pickled red onions

🧅 Quick Pickled Red Onions (optional but recommended)

  • 1 red onion, thinly sliced
  • ½ cup red wine vinegar (or apple cider vinegar)
  • ½ cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • Optional: 1 bay leaf, ½ tsp peppercorns, pinch of red pepper flakes

👩‍🍳 Instructions

0. Make Quick Pickled Red Onions (optional - do this first or ahead of time)

  1. Slice the red onion into thin half-moons.
  2. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer until sugar and salt dissolve.
  3. Pack onions into a jar and pour hot brine over them.
  4. Let cool to room temperature, then refrigerate.
  5. Ready in 30 minutes, but better after a few hours! Keeps in fridge for 2–3 weeks.

1. Make the Chimichurri

  1. In a bowl, whisk together parsley, garlic, vinegar, red pepper flakes, and salt.
  2. Slowly stir in olive oil. Let sit for 10–20 minutes to develop flavor.

2. Roast the Vegetables

  1. Preheat oven to 425°F (220°C).
  2. Toss sweet potatoes, bell pepper, and zucchini with olive oil, salt, and pepper.
  3. Roast on a sheet pan for 20–25 minutes, flipping once, until golden brown.

3. Cook the Flank Steak

  1. Pat steak dry and season with salt and pepper.
  2. Heat a skillet or grill pan over high heat. Add a small drizzle of oil.
  3. Sear steak for 2–3 minutes per side for medium-rare (adjust for thickness).
  4. Rest 5 minutes, then slice against the grain.

4. Cook the Tofu

  1. Toss tofu cubes in soy sauce (optional) and then in cornstarch.
  2. Heat oil in a nonstick pan over medium-high heat.
  3. Sear tofu until all sides are golden and crispy (8–10 minutes).
  4. Remove and briefly drain on a paper towel.

5. Assemble the Bowls

  1. Add your grain base to each bowl.
  2. Divide roasted veggies.
  3. Add steak to one bowl, tofu to the other.
  4. Drizzle generously with chimichurri.
  5. Top with avocado, pickled onions, or feta if desired.

🍷 Optional Pairing

  • Serve with a light arugula salad.
  • Enjoy with a glass of red wine or sparkling water with lime.