Trader Joe’s Chimichurri Steak Bowls Recipe – Easy Dinner with Rice and Summer Veggies
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This chimichurri steak recipe is quick, easy, and insanely good. Thanks to a handful of fresh ingredients and Trader Joe’s shortcuts, this summer dinner comes together in a pinch and is one that will make everyone happy. I’ll be honest with you. I’ve just started trusting myself to cook steak over the past year. My ex always used to be in charge of grilling, and I found it intimidating. But the more I practiced, the more confident I got. And now? I’m a frickin’ master, and I’m proud of myself for pulling off dinners like this one. Pairing grilled steak with Trader Joe’s chimichurri sauce, rice, and simple summer veggies makes it feel special but still keeps it weeknight-friendly.
What is Chimichurri Sauce?
Chimichurri sauce is a bright, herby sauce that comes from Argentina and Uruguay. It’s traditionally served with grilled meats — especially steak — but it’s so versatile you can spoon it over chicken, fish, veggies, or even use it as a marinade. (It’s REALLY good with grilled bread, too!)
The sauce is usually made with:
- Fresh parsley (sometimes cilantro, too)
- Garlic
- Olive oil
- Red wine vinegar (or lemon juice)
- Oregano
- Red pepper flakes
- Salt + pepper
The result is fresh, tangy, garlicky, and a little spicy, almost like a salsa verde but with a more herby kick. Trader Joe’s has a ready-to-go chimichurri sauce that makes recipes like these steak bowls super quick.
Ingredients Breakdown
Here’s what you’ll need to make this easy Trader Joe’s recipe:
- Steak – I used flank steak, but you can use sirloin, ribeye, or whatever cut you like. Trader Joe’s always has solid options at decent prices.
- Olive oil + steak seasoning – For a quick marinade and flavor boost. Santa Maria Seasoning is my go-to for absolutely everything.
- Trader Joe’s Chimichurri Sauce – The star of this dish. Bright, garlicky, and herby.
- Corn – Fresh, canned, or frozen; adds sweetness and crunch.
- Cherry tomatoes – Roasted.
- Zucchini – A light summer veggie that pairs perfectly with tomatoes and chimichurri.
- Trader Joe’s Frozen Jasmine Rice – Cooks in 3 minutes and makes this dinner so easy.
- Red onion + apple cider vinegar + lemon juice – Optional, but pickled onions on top and adding lemon to the rice add brightness and just a bit of tang.
Step-by-Step InstructionS
- Prep the steak – Rub with olive oil and steak seasoning. Let it sit while you prep the veggies. or marinade all day to overnight.
- Make quick pickled onions (optional) – Toss sliced red onion with apple cider vinegar and a pinch of salt. Let it sit in the fridge while you cook. Bonus: These pickled onions are great on anything from sandwiches to eggs or even bagels – they’ll last in the fridge for a week in an airtight container.
- Chop + prep + cook the veggies – Chop the zucchini and throw in on a sheetpan with the tomatoes. If you are using frozen or canned corn, add it to the sheet pan as well. Drain canned corn, but no need to defrost the frozen. Toss the veggies in a little olive oil and season with salt and pepper or some steak seasoning. Pop ’em in the oven at 375 degrees.
- Prep + cook the corn – If you’re using fresh corn, remove the husks and spray them or rub them with a little olive oil. Put the ears of corn directly on the grill and char them on all sides. Remove and cut the corn off the cobs.
- Grill the steak – Cook the steak on the grill until preferred doneness. Let it rest before slicing thin against the grain.
- Cook the rice – Heat up Trader Joe’s jasmine rice in the microwave and stir in the lemon juice when it is done.
- Assemble bowls – Start with rice, add veggies, top with sliced steak, spoon on chimichurri sauce, and finish with pickled onions.
Dinner. Done.
Tips: How Long to Cook Steak
I always find a meat thermometer helpful when cooking steak, so I don’t overcook it. Here’s how long to grill or sear steak for, according to your preferred doneness (assuming a 1-inch thick steak over medium-high heat on the grill or in a hot skillet):
- Rare (cool red center, 120–125°F): 2–3 minutes per side
- Medium-rare (warm red center, 130–135°F): 3–4 minutes per side
- Medium (warm pink center, 140–145°F): 4–5 minutes per side
- Well-done (little or no pink, 160°F+): 5–6 minutes per side
Always let the steak rest 5 minutes before slicing so the juices redistribute.
Why You’ll Love This Chimichurri Steak Recipe
- Ready in 30 minutes.
- Trader Joe’s shortcuts and ingredients make it simple.
- Steak + pre-made chimichurri sauce = flavor-packed, easy, restaurant-quality dinner.
- Healthy, colorful, and kid-friendly.
- Flexible with whatever veggies you have on hand, BUT I highly recommend this zucchini, tomato, and corn combo. So good.
Trader Joe’s Chimichurri Steak with Lemon Rice and Summer Vegetables
Equipment
Ingredients
- 1 lb Steak – I used flank steak *you can use any cut of steak you want.
- 2 tbsp Olive Oil *to marinate the steak
- 1 tbsp Steak Seasoning
- 1 container Trader Joe’s Chimichurri Sauce
- 1 cup Fresh or Frozen Corn *or 1 can of corn
- 1 package Cherry Tomatoes
- 1 Zucchini
- 1 package Trader Joe’s Frozen Jasmine Rice
- 1 tbsp Lemon Juice
- ½ Red Onion
- ½ cup Apple Cider Vinegar
Instructions
- Prep the steak – Rub the steak with olive oil and a good sprinkle of steak seasoning. Let it sit in a bowl or plastic bag while you prep the veggies, or if you’re thinking ahead, marinate it all day (or overnight) for extra flavor.
- Make quick pickled onions (optional) – Thinly slice half a red onion and toss it with apple cider vinegar and a pinch of salt. Let this hang out in the fridge while you cook. These onions add a bright, fresh bite to the steak bowls and will keep in an airtight container for up to a week.
- Chop + prep the veggies – Dice the zucchini and add to the sheet pan. Add whole cherry tomatoes. If you’re using frozen or canned corn, toss it right onto the sheet pan too (no need to thaw frozen, but drain canned). Drizzle with olive oil, season with salt and pepper (or steak seasoning), and roast at 375°F for 20 minutes until tender and just starting to caramelize.
- Cook fresh corn (if using) – If you’ve got fresh corn on the cob, husk it, rub with olive oil, and grill directly on the grill until charred on all sides. Slice the kernels off the cob once it’s cool enough to handle.
- Grill or sear the steak – Cook your steak on a hot grill or skillet until it reaches your desired doneness. Let it rest for at least 5 minutes before slicing thin against the grain — letting it rest after cooking keeps the juice in.
- Cook the rice – Heat up Trader Joe’s frozen jasmine rice in the microwave (one of my favorite shortcuts). Stir in a squeeze of lemon juice after cooking for a fresh finish.
- Assemble the bowls – Start with a scoop of jasmine rice, add a layer of roasted veggies, top with slices of juicy steak, spoon over Trader Joe’s chimichurri sauce, and finish with pickled onions for a fresh, tangy bite.
Notes
- Skip the pickled onions if short on time.
- Swap in bell peppers, mushrooms, or any veggies you have on hand.
- Leftovers store well in the fridge for 2 days.
FAQs About This Chimichurri Steak Recipe
Absolutely! Steak can easily be seared in a pan on the stove and cooked until your preferred doneness.
Of course, but Trader Joe’s jarred chimichurri makes this recipe so easy!
Yes — flank, sirloin, ribeye, or strip all work here.
Chimichurri sauce is great on ANY meat. It’s traditionally served with steak, but this sauce is great on chicken, pork, salmon… really anything.
Store in airtight containers in the fridge for up to 2 days. Reheat gently so the steak doesn’t dry out. I prefer to reheat steak in a pan.
Make sure to pin the image below, tag me @foundre.life on Instagram and leave a review or comment if you make this recipe. ENJOY!
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