Dinner Beef Grilling Stovetop quick packable meal-prep summer grill weeknight

Steak Lunch Bowls with Charred Corn & Chimichurri

Name: Steak Lunch Bowls with Charred Corn & Chimichurri
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 cup Quick‑cooking pearled farro; 2 ears Fresh corn (about 2 ears); 1 1/4 lb Flank steak, trimmed (for thin slicing); 1 bunch Packed cilantro (leaves & tender stems); 1 pint Cherry tomatoes; 2 cups Low‑sodium chicken broth (or water); 3 cloves Garlic cloves; 2 tbsp Red wine vinegar; 1/3 cup Extra‑virgin olive oil; 1/2 small Small red onion

Quick, packable steak lunch bowls with thin-sliced grilled flank steak, charred late‑summer corn, blistered cherry tomatoes, bright cilantro‑chimichurri and quick‑pickled red onions. Ready in about 30 minutes, these bowls are built for weekday lunches — assemble-to-go or reheat for a hot, flavorful meal.

0.0(0 reviews)

Prep: 10m · Cook: 20m · Total30 mins

DifficultyMedium

Serves5

AuthorTopshelf Recipes

Steak Lunch Bowls with Charred Corn & Chimichurri

Ingredient Spotlight

Quick-cooking pearled farro

Farro is an ancient wheat grain common in Italian and Mediterranean cooking; pearled farro has had some or all of its bran removed so it cooks faster, and the quick-cooking form is pre-processed to shorten simmering time. It has a nutty, slightly sweet flavor and a pleasantly chewy but tender texture similar to barley. Find it in the grains/bulk aisle of supermarkets, Italian or health-food stores, or online; good substitutes are pearled or quick-cooking barley (or quinoa/sorghum for a gluten-free alternative, though the texture will differ).

Author's Note

"This bowl balances a simple, fast-cooking grain with bold chimichurri and summer veg for bright lunches that travel well. Cook components in parallel and pack sauces separately to keep flavors fresh all week."

Steak Lunch Bowls with Charred Corn & Chimichurri

These Steak Lunch Bowls with Charred Corn & Chimichurri were built around one practical idea: take the bold flavors of a summertime grill and make them reliably packable for weekdays. Thinly sliced flank steak gives you meaty satisfaction without bulk, while quick‑cooking pearled farro adds chew and body that stands up to vinaigrettes and warm steak juices. Charred corn and blistered cherry tomatoes bring sweet, smoky pops of flavor and a rustic texture contrast, and bright, herbaceous cilantro‑chimichurri cuts through the richness so every bite feels balanced rather than heavy.

What makes this version work is its attention to temperature and timing — slice the steak thin while it’s still warm to keep pieces tender and easy to reheat, quick‑pickle the red onion for an acidic lift that prevents sogginess, and reserve half the chimichurri for packing so grains and veg don’t get soggy. These bowls are ideal for people who want fast weekday lunches with real grilling flavor, office meals that don’t taste like leftovers, or a make‑ahead dinner that transforms easily into next‑day lunches with minimal fuss.

Plan your timing

Enter your target meal time:

6:25 pm–6:31 pm→Cook the farro

6:31 pm–6:37 pm→Make cilantro‑chimichurri and quick‑pickled onions

6:37 pm–6:43 pm→Grill or pan‑sear the flank steak

6:43 pm–6:49 pm→Char the corn and blister the tomatoes

6:49 pm–6:55 pm→Assemble, pack and store

Ingredients

Yield

Instructions

Cook the farro

Bring the chicken broth (or water) to a boil in a medium saucepan, add the pearled farro, reduce to a simmer, and cook uncovered until tender — about 8–10 minutes for quick‑cooking farro. Drain any excess liquid, fluff with a fork, season lightly with salt and pepper to taste, and keep warm. (If making ahead, cool completely and store in an airtight container in the fridge.)

For this step

1 cupQuick‑cooking pearled farro
2 cupsLow‑sodium chicken broth (or water)

Make cilantro‑chimichurri and quick‑pickled onions

While the farro cooks, thinly slice the red onion and put it in a small bowl; toss with 1 tablespoon of the red wine vinegar, a pinch of salt, and 1–2 tablespoons warm water to quick‑pickle while you finish the rest. In a blender or food processor pulse the cilantro, garlic, remaining red wine vinegar and olive oil to a coarse sauce; season with salt, pepper and a pinch of red‑pepper flakes if you like. Taste and set half of the chimichurri aside for packing — it also makes a great dressing for the farro and charred veg.

For this step

1 bunchPacked cilantro (leaves & tender stems)
3 clovesGarlic cloves
2 tbspRed wine vinegar
3/8 cupExtra‑virgin olive oil
1/2 smallSmall red onion

Make cilantro‑chimichurri and quick‑pickled onions

Grill or pan‑sear the flank steak

Pat the flank steak dry, season both sides generously with salt and pepper, and let it come toward room temperature (5 minutes). Grill over high heat 3–4 minutes per side for medium‑rare (or cook in a very hot cast‑iron skillet with a little oil for the same timing). Transfer to a cutting board, let rest 5–8 minutes, then thinly slice across the grain into bite‑sized strips. For packing: slice thin while warm so meat stays tender and rewarms quickly; to serve cold, chill fully before packing.

For this step

1 1/4 lbFlank steak, trimmed (for thin slicing)

Char the corn and blister the tomatoes

While the steak rests, char the corn and tomatoes: grill the whole ears until blackened in spots (or char kernels cut off on a hot skillet) and blister cherry tomatoes in a hot pan until skins pop, about 3–4 minutes. If using a skillet, add a quick drizzle of oil; transfer charred corn kernels and blistered tomatoes to a bowl and season with a pinch of salt. Toss a few spoonfuls of chimichurri into the corn and tomatoes if you like extra herb flavor.

For this step

2 earsFresh corn (about 2 ears)
1 pintCherry tomatoes

Assemble, pack and store

Divide warmed farro among 4 bowls or 4 meal containers, top with sliced steak, the charred corn and blistered tomatoes, and spoon on quick‑pickled onions and chimichurri. For packable lunches keep chimichurri in a separate small container to avoid soggy grains; store refrigerated up to 3–4 days for grains, chimichurri and pickled onions, and 1–2 days for sliced steak for best quality. Reheating tip: to warm, place bowl components in a microwave‑safe container, cover, and heat 60–90 seconds until steak is just warm — avoid overcooking; alternatively enjoy cold or at room temperature for a refreshing lunch.

Tips from the kitchen

Slice Across the Grain

Always slice flank steak against the grain and as thin as possible while it’s still slightly warm to maximize tenderness and make reheating quicker and more even.

Rest Steak Properly

Let the steak rest 5–8 minutes after cooking so juices redistribute; if you slice too soon the juices will pool and the meat can dry when reheated.

Protect the Grains

Pack chimichurri and pickled onions separately from the farro to prevent the grains from becoming soggy during storage or transport.

Maximize Corn Char

For the best char, grill whole ears and rotate often until you get dark blistered spots; if using a skillet, cut kernels off and let them sit undisturbed to build color.

Adjust Chimichurri Texture

Pulse the cilantro just enough to keep a coarse texture — a thin sauce will soak the farro, while a chunky chimichurri gives bursts of herb flavor where you want them.

Variations & substitutions

Swap in Quinoa

Use cooked quinoa or short‑grain brown rice instead of farro for a gluten‑free bowl; the lighter grain will make the bowl feel a touch brighter and less chewy.

Vegetarian Protein

Replace steak with crisped tofu cubes or roasted chickpeas seasoned with smoked paprika and cumin for a plant‑forward version that still packs protein and texture.

Parsley‑Mint Chimichurri

If cilantro isn’t your thing, make chimichurri with flat‑leaf parsley plus a handful of mint and lemon zest for a fresher, less assertive herb profile.

Different Steak Cuts

Skirt, hanger, or flatiron steaks also work here and can be even more forgiving than flank — cook to medium‑rare and slice thin across the grain for best results.

Storage & make-ahead

Store components separately in airtight containers: farro, chimichurri, and pickled onions will keep 3–4 days in the fridge, while thinly sliced steak is best used within 1–2 days for optimal texture. To reheat, arrange farro and steak in a microwave‑safe bowl, cover loosely, and heat 60–90 seconds until steak is just warm; adding a teaspoon of water or a damp paper towel over the meat helps prevent drying. Chimichurri can be used cold straight from the fridge and will keep its bright flavor.

What to serve with it

Serve these bowls with lime wedges for a fresh squeeze, or a smear of Greek yogurt on the side to cool the heat if you added red‑pepper flakes. A crisp green salad with a citrus vinaigrette or simple arugula tossed with lemon and olive oil complements the smoky corn and herb sauce, and a light beer or a citrusy Sauvignon Blanc pairs nicely with the chimichurri brightness.

Frequently asked questions

Can I cook the steak ahead of time?

Yes — you can cook and slice the steak ahead, but for best texture cool it quickly and refrigerate separately; use within 1–2 days and reheat gently to avoid overcooking.

How do I prevent the farro from becoming mushy?

Cook quick‑cooking pearled farro for the stated 8–10 minutes, drain any excess liquid, and rinse with cool water if making ahead to stop cooking; avoid packing it hot with wet dressings.

Is cilantro the only herb that works in chimichurri?

No — parsley is the classic base, and you can mix parsley with cilantro or add mint for a different bright note; adjust the acid (vinegar/lemon) to balance any change in herbs.

How should I reheat the bowls without drying the steak?

Reheat briefly in the microwave covered with a damp paper towel, or warm components separately on the stove and combine just before eating to keep the steak tender.

Can I make this vegetarian-friendly?

Absolutely — swap steak for roasted chickpeas, marinated tempeh, or pan‑seared tofu and keep the charred veg and chimichurri the same for a satisfying plant‑based bowl.

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Ingredients

5 servings

Step 1: Cook the farro

Quick‑cooking pearled farro1 cup
Low‑sodium chicken broth (or water)2 cups

Step 2: Make cilantro‑chimichurri and quick‑pickled onions

Packed cilantro (leaves & tender stems)1 bunch
Garlic cloves3 cloves
Red wine vinegar2 tbsp
Extra‑virgin olive oil3/8 cup
Small red onion1/2 small

Step 3: Grill or pan‑sear the flank steak

Flank steak, trimmed (for thin slicing)1 1/4 lb

Step 4: Char the corn and blister the tomatoes

Fresh corn (about 2 ears)2 ears
Cherry tomatoes1 pint

Nutrition Facts

Per serving: 1 serving (about 350g)

Calories568

Total Fat27.2g

Saturated Fat6.3g

Trans Fat0g

Polyunsaturated Fat11.6g

Monounsaturated Fat6.7g

Total Carbohydrates50.2g

Dietary Fiber1.7g

Total Sugars0.5g

Protein31.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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