Steak Bowls with Crispy Potatoes and Chimichurri

Steak Bowls with Crispy Potatoes, Chimichurri and All the Toppings

If you’ve been around here for a while, you know we love a good bowl meal. They’re easy to customize, loaded with flavor, and make dinner feel a little more exciting than the usual weeknight routine. These steak bowls have quickly become a favorite meal at our house because they’re hearty, fresh, colorful, and incredibly satisfying.

The combination of crispy roasted potatoes, tender steak, peppery arugula, creamy guacamole, sweet corn salsa, tangy pickled red onions, and bright chimichurri creates the perfect balance of flavors and textures. Every bite has a little bit of everything, and that’s exactly what makes these bowls so good.

One thing I love about this recipe is that it feels restaurant-worthy without requiring a lot of extra effort. Roasting the potatoes is mostly hands-off, the steak cooks in just minutes, and the toppings can be prepped ahead of time. It’s the kind of meal that looks impressive when you serve it, but it’s surprisingly simple to pull together.

These steak bowls are great for busy weeknights, meal prep lunches, casual dinner parties, game day gatherings, or anytime you’re craving a fresh and filling meal. Set out all of the toppings and let everyone build their own bowl, it always makes dinner more fun.

If you’re looking for a meal that’s packed with flavor and guaranteed to earn a spot in your regular dinner rotation, these steak bowls are it. I can’t wait for you to try them!

Ingredients (with Helpful Notes)

For the Roasted Potatoes

• Yukon Gold potatoes: My favorite potato for this recipe because they get crispy on the outside while staying creamy and tender inside.
• Olive oil: Helps the potatoes brown and develop those delicious crispy edges.
• Kosher salt and black pepper: Simple seasonings that bring out the natural flavor of the potatoes.

For the Steak

• Sirloin steak: A lean, flavorful cut that cooks quickly and stays tender when seared properly.
• Olive oil: Helps the seasonings stick and promotes a beautiful crust during cooking.
• Fresh lime juice: Adds brightness and helps balance the rich flavor of the steak.
• Chili powder: Gives the steak warm, savory flavor without making it spicy.
• Ground cumin: Adds earthy depth and complements the chimichurri beautifully.
• Smoked paprika: Brings a subtle smoky flavor that makes the steak extra delicious.
• Dried oregano: A simple addition that pairs well with both the steak and chimichurri.
• Onion powder: Adds savory flavor throughout the seasoning blend.
• Fresh garlic: Gives the steak bold, aromatic flavor.

For Serving

• Arugula: Adds freshness and a peppery bite.
• Corn salsa: Brings sweetness, texture, and color to the bowls.
• Guacamole: Creamy, rich, and the perfect contrast to the seasoned steak.
• Pickled red onions: Bright, tangy, and one of my favorite toppings.
• Chimichurri: Fresh, herbaceous, and the ingredient that truly makes these bowls shine.
• Cotija cheese: Salty, crumbly, and the perfect finishing touch.

How to Store

• Store the steak, potatoes, and toppings in separate airtight containers in the refrigerator for up to 4 days.
• Reheat the steak and potatoes in a skillet or air fryer until warmed through.
• Assemble the bowls just before serving and add the fresh toppings, chimichurri, and cheese after reheating for the best texture and flavor.

Main Dishes

Steak and Roasted Potato Bowls with Chimichurri

These Steak Bowls with Roasted Potatoes and Chimichurri are loaded with juicy seasoned steak, crispy potatoes, fresh vegetables, creamy guacamole, and a vibrant chimichurri sauce. They’re easy to customize, meal-prep friendly, and perfect for a satisfying weeknight dinner.

For the potatoes:

• 2 lbs Yukon potatoes, cut into 1-inch cubes
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste

For the steak:

• 3 tablespoons olive oil, divided
• 2 lbs sirloin steak, cut into 2-inch cubes
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 4 cloves garlic, minced

• Roast the potatoes: Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Toss the potatoes with olive oil, salt, and pepper. Spread in an even layer and roast for 25 to 30 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.

• Season the steak: While the potatoes roast, place the steak cubes in a large bowl. Add 1 tablespoon olive oil, lime juice, chili powder, cumin, smoked paprika, salt, pepper, oregano, onion powder, and minced garlic. Toss until the steak is evenly coated.

• Cook the steak: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steak in a single layer (work in batches if needed). Sear for 2 to 3 minutes per side, until browned and cooked to your preferred doneness. Remove from heat and let rest for a few minutes.

• Assemble the bowls: Divide roasted potatoes among bowls. Top with seared steak, arugula, corn salsa, guacamole, and pickled red onions.

• Finish and serve: Drizzle generously with chimichurri and sprinkle with cotija cheese. Serve immediately.

• Cut the potatoes into uniform pieces for even roasting.
• Roast the potatoes until deeply golden and crisp around the edges.
• Cook the steak in batches if needed to ensure a proper sear.
• Let the steak rest for 5 minutes before serving.
• Chimichurri can be made up to 3 days in advance. Keep in the fridge.
• Store components separately for meal prep.
• Leftovers will keep in the refrigerator for up to 4 days.

Calories: 649kcal, Carbohydrates: 42g, Protein: 55g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Cholesterol: 138mg, Sodium: 739mg, Potassium: 1798mg, Fiber: 6g, Sugar: 2g, Vitamin A: 611IU, Vitamin C: 47mg, Calcium: 112mg, Iron: 6mg

Keywords bowl, chimichurri, roasted potatoes, steak

Have you tried this recipe?

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Variations

• Swap the sirloin for flank steak, skirt steak, ribeye, or grilled chicken.
• Use sweet potatoes instead of Yukon potatoes for a slightly sweeter flavor.
• Add black beans for extra protein and a more filling bowl.
• Swap arugula for spinach, romaine, or shredded cabbage.
• Try pico de gallo, mango salsa, peach salsa, or pineapple salsa instead of corn salsa for a fresh twist.
• Use feta instead of cotija if that’s what you have on hand.
• Add avocado slices if you want extra creaminess.
• Drizzle with jalapeño ranch or creamy cilantro lime dressing for a little sauciness.
• Turn it into meal prep bowls for easy lunches during the week.

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