Grilled Steak Bowl with Chimichurri (Print View)

Tender grilled steak served over rice with roasted vegetables and chimichurri sauce for a satisfying meal.

# Components:

→ Steak

01 - 1 lb flank or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Rice

06 - 1 cup long-grain white rice
07 - 2 cups water
08 - 1/2 teaspoon salt

→ Roasted Vegetables

09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced
11 - 1 red onion, cut into wedges
12 - 1 cup cherry tomatoes, halved
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Chimichurri Sauce

16 - 1 cup fresh parsley, finely chopped
17 - 2 tablespoons fresh oregano, finely chopped
18 - 3 garlic cloves, minced
19 - 1/2 cup olive oil
20 - 2 tablespoons red wine vinegar
21 - 1/2 teaspoon crushed red pepper flakes
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper

# Preparation Steps:

01 - Preheat the oven to 425°F.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
03 - Rinse rice under cold water. Combine rice, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - Pat steak dry and rub with 1 tablespoon olive oil, salt, black pepper, and smoked paprika.
05 - Preheat a grill or grill pan over medium-high heat. Grill steak 4–5 minutes per side for medium-rare, or until desired doneness. Rest for 5 minutes, then slice thinly against the grain.
06 - Whisk parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl until combined.
07 - Divide rice among 4 bowls. Top with roasted vegetables and sliced steak. Drizzle chimichurri sauce over the top. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks at once, so you're not babysitting multiple pots for an hour.
  • The chimichurri brings so much brightness that even leftover steak tastes like a new meal.
  • You can swap vegetables or grains based on what's actually in your fridge.
  • It looks impressive enough for company but easy enough for a Tuesday.
02 -
  • Let the steak rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Slice the steak against the grain, not with it, or every bite will be chewy no matter how perfectly you cooked it.
  • Make the chimichurri while everything else cooks so the flavors have time to blend together.
03 -
  • If your steak is thicker than an inch, use a meat thermometer and pull it at 130°F for medium rare, it will keep cooking as it rests.
  • For deeper flavor, marinate the steak in the olive oil and spices for up to two hours before grilling.
  • Double the chimichurri and keep extra in a jar, it transforms grilled chicken, roasted vegetables, even scrambled eggs.
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