Save My neighbor showed up one Saturday with a bag of parsley from her garden and a craving for something bold. We threw together what we had: steak from the freezer, a few tired vegetables, and a hunch that fresh herbs could save anything. That chimichurri turned everything electric. Now this bowl is my answer when I want something that feels complete but doesn't trap me in the kitchen all evening.
I made this for a small dinner party once, and everyone built their bowls differently. One friend loaded hers with extra chimichurri, another skipped the tomatoes entirely. Watching people customize their plates reminded me why I love bowl meals: they're generous without being rigid. The steak disappeared fast, but the chimichurri jar sat on the table long after, spooned onto everything.
Ingredients
- Flank or sirloin steak: Flank has more chew and flavor, sirloin is a bit more forgiving if you overcook it, both slice beautifully against the grain.
- Smoked paprika: Adds a subtle warmth that makes the steak taste like it spent longer on the grill than it did.
- Long grain white rice: Fluffy and neutral, it soaks up chimichurri without getting mushy.
- Red bell pepper and zucchini: They caramelize in the oven and bring sweetness that balances the tangy sauce.
- Cherry tomatoes: Roasting them until they burst creates little pockets of concentrated flavor.
- Fresh parsley: The backbone of chimichurri, it should be bright green and smell grassy, not faded.
- Red wine vinegar: Cuts through the richness of the steak and oil, don't skip it or the sauce will feel flat.
- Crushed red pepper flakes: A gentle heat that wakes up your palate without overwhelming the herbs.
Instructions
- Roast the vegetables:
- Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper, then spread them on a baking sheet. Roast at 425°F for 20 to 25 minutes until the edges are caramelized and the tomatoes have started to collapse.
- Cook the rice:
- Rinse the rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes, then let it rest off the heat for 5 minutes before fluffing with a fork.
- Season and grill the steak:
- Pat the steak dry, rub it with olive oil, salt, black pepper, and smoked paprika, then grill over medium high heat for 4 to 5 minutes per side for medium rare. Let it rest for 5 minutes before slicing thinly against the grain.
- Make the chimichurri:
- Whisk together parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper until it looks loose and vibrant. Taste it and adjust the vinegar or salt if needed.
- Assemble the bowls:
- Divide the rice among four bowls, top with roasted vegetables and sliced steak, then drizzle chimichurri generously over everything. Serve immediately while the steak is still warm.
Save One night I had leftover chimichurri in the fridge and tossed it with roasted potatoes the next day. It was so good I almost forgot about the steak bowl entirely. That sauce has a way of making you rethink what belongs together. Now I double the batch every time.
How to Get the Best Sear on Your Steak
Make sure your grill or grill pan is screaming hot before the steak touches it. Pat the meat completely dry with paper towels because moisture creates steam instead of a crust. Don't move the steak around once it's down, let it sit undisturbed so those beautiful char marks can form. If you're using a grill pan indoors, crack a window because it will smoke.
Choosing the Right Vegetables
Bell peppers and zucchini are my go to because they roast evenly and don't release too much water. Cherry tomatoes add bursts of sweetness, but you can skip them if tomatoes aren't your thing. Red onion gets soft and slightly sweet in the oven, balancing the acidity of the chimichurri. Avoid watery vegetables like mushrooms unless you roast them separately, they'll make everything soggy.
Storing and Reheating Leftovers
Store each component separately so the rice doesn't absorb all the chimichurri and the steak doesn't get soggy. The chimichurri keeps in the fridge for up to a week and actually tastes better the next day. Reheat the steak gently in a skillet over low heat or eat it cold, sliced thin it's great either way.
- Bring the steak to room temperature before reheating so it warms evenly.
- Refresh leftover rice with a splash of water and a quick steam in the microwave.
- Add a little extra chimichurri when serving leftovers to bring everything back to life.
Save This bowl has become my favorite way to use up whatever vegetables are lingering in the crisper drawer. It's flexible, forgiving, and always satisfying.
Recipe FAQ Section
- → What cut of steak works best?
Flank or sirloin steak both work beautifully. Flank offers rich beefy flavor and slices beautifully against the grain. Sirloin provides tenderness with slightly milder flavor. Both absorb the spice rub well and grill quickly.
- → Can I make chimichurri ahead of time?
Absolutely. Chimichurri actually improves after sitting for a few hours or overnight. Store in an airtight container in the refrigerator, but bring to room temperature before serving for the best consistency.
- → What vegetables roast well for this bowl?
Bell peppers, zucchini, red onion, and cherry tomatoes are excellent choices. They caramelize beautifully at 425°F and maintain their texture. Feel free to add eggplant, asparagus, or sweet potatoes based on seasonality.
- → How do I know when the steak is done?
Use an instant-read thermometer—130°F for medium-rare, 140°F for medium. Alternatively, the touch test works: medium-rare feels like the fleshy part of your palm below the thumb. Always let the steak rest for 5 minutes before slicing.
- → Can I use brown rice instead?
Yes, brown rice or quinoa make excellent substitutions. Brown rice will need about 45 minutes to cook and more water—use 2.5 cups liquid per cup of rice. Quinoa cooks in 15 minutes with a 1:2 ratio of grain to water.