Grilled Steak Bowl with Chimichurri (Printable)

Tender grilled steak over fluffy rice with roasted vegetables and chimichurri sauce.

# What You Need:

→ Steak

01 - 1 lb flank or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika

→ Rice

06 - 1 cup long-grain white rice
07 - 2 cups water
08 - ½ 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 - ½ teaspoon salt
15 - ¼ 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 - ½ cup olive oil
20 - 2 tablespoons red wine vinegar
21 - ½ teaspoon crushed red pepper flakes
22 - ½ teaspoon salt
23 - ¼ teaspoon black pepper

# Step-by-Step Guide:

01 - Set oven temperature to 425°F and allow to preheat completely.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a baking sheet in a single layer.
03 - Place baking sheet in preheated oven and roast for 20 to 25 minutes until vegetables are tender and slightly caramelized.
04 - Rinse rice under cold running water. Combine rice, 2 cups water, and ½ teaspoon salt in a saucepan. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Pat steak dry with paper towels. Rub evenly with 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika.
06 - Preheat grill or grill pan over medium-high heat. Grill steak 4 to 5 minutes per side for medium-rare doneness. Remove from heat and rest for 5 minutes. Slice thinly against the grain.
07 - Combine parsley, oregano, garlic, ½ cup olive oil, red wine vinegar, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper in a mixing bowl. Whisk until well blended.
08 - Divide cooked rice evenly among 4 serving bowls. Top each portion with roasted vegetables and sliced steak. Drizzle chimichurri sauce over the top. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all afternoon in the kitchen.
  • Everything cooks simultaneously—the vegetables, rice, and steak all finish at exactly the right moment.
  • That chimichurri sauce is so vibrant it makes even simple ingredients sing.
02 -
  • Resting the steak for 5 minutes isn't optional—it redistributes the juices and keeps each slice tender instead of letting them pool on the cutting board.
  • If you skip rinsing the rice, it'll come out gluey; that extra 30 seconds of cold water makes the difference between fluffy and gloopy.
  • Slice the steak against the grain—look at the direction the muscle fibers run and cut perpendicular to them, or it becomes chewy and tough.
03 -
  • Pat your steak dry before seasoning and grilling—moisture is the enemy of a good crust, so spend the extra 10 seconds with paper towels.
  • Don't let your chimichurri sit too long after mixing; it's brightest and most vibrant within the first hour, so make it right before serving.
  • If your grill isn't available, a cast iron skillet over high heat creates just as good a crust as long as you don't move the steak around.
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