Save Pin There's something about assembling a bowl that feels less like cooking and more like creating—each component in its own corner, waiting to come together. My first grilled steak bowl happened on a Tuesday when I was tired of the same dinner routine, and I realized I had good steak, leftover rice, and a handful of vegetables that needed rescuing. What started as improvisation became something I now crave, especially when I want a meal that looks as good as it tastes.
I made this for my sister on a Saturday when she was in town, and watching her close her eyes after that first bite of steak and chimichurri told me everything—no words needed. She asked for the recipe before she left, and now it's become her go-to when she wants to impress people without overthinking it.
Ingredients
- Flank or sirloin steak (1 lb): Flank is leaner and more forgiving; sirloin is richer. Either one slices beautifully against the grain, which is the secret to tenderness.
- Long-grain white rice (1 cup): This acts as your canvas—neutral enough to let the steak and chimichurri shine without competing for attention.
- Fresh parsley and oregano: Fresh herbs make the chimichurri sing; dried oregano works in a pinch, but fresh parsley is non-negotiable for that bright, alive quality.
- Red bell pepper, zucchini, red onion, cherry tomatoes: These roast into something deeper and sweeter than their raw selves—the heat does the magic.
- Olive oil (for everything): Quality oil matters here since it's not hidden in a sauce; I use something I'd actually taste and enjoy.
- Smoked paprika: This tiny addition gives the steak a subtle depth that makes people ask what that mysterious flavor is.
Instructions
- Prepare your mise en place:
- Chop your vegetables into similar-sized pieces so they roast evenly, and mince your chimichurri ingredients while you're at it. Having everything ready means you can actually enjoy the cooking instead of scrambling.
- Get the vegetables roasting:
- Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil and seasonings, spread them on a baking sheet, and slide into a preheated 425°F oven. You'll notice the kitchen starting to smell amazing around the 15-minute mark.
- Start your rice:
- Rinse the rice under cold water to remove excess starch, then combine with water and salt in a saucepan. Bring it to a boil, cover, reduce heat, and let it simmer undisturbed for 15 minutes—the hardest part is not peeking.
- Season and grill your steak:
- Pat the steak completely dry (this is crucial for a proper sear), rub it generously with olive oil and your spice blend, then place it on a screaming-hot grill or grill pan. You want to hear that aggressive sizzle—that's how you know it's searing properly.
- Rest and slice with intention:
- After 4-5 minutes per side for medium-rare, pull the steak off the heat and let it rest for at least 5 minutes while you finish everything else. Slicing against the grain is the move that transforms a good steak into a tender one.
- Make your chimichurri while everything cools slightly:
- Whisk together your parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, and seasonings in a bowl. The longer it sits, the more the flavors marry into something incredible.
- Assemble with care:
- Divide fluffy rice among your bowls, arrange roasted vegetables on top, then nestle sliced steak on the side. A generous drizzle of chimichurri is the final flourish that ties everything together.
Save Pin What makes this bowl special isn't any single element—it's how they play together. The chimichurri cuts through the richness of the steak, the roasted vegetables add a subtle sweetness, and the rice keeps everything grounded and satisfying.
The Chimichurri Secret
Chimichurri seems fancy but it's honestly just herbs, oil, and vinegar having a conversation. The red wine vinegar adds acidity that brightens everything, while the red pepper flakes give it a gentle warmth that sneaks up on you. I learned to add the minced garlic right before serving so it stays punchy instead of fading into the background—fresh garlic has a short shelf life in a sauce, and you want to catch it at its prime.
Timing Your Components
The beauty of this bowl is that almost everything happens at once. You've got the vegetables roasting for 20-25 minutes, the rice simmering for 15, and the steak grilling for about 10 total—if you start them in the right order, they're all finishing within a few minutes of each other. I usually get the oven going first, then start the rice, then prepare the steak to go on the grill while both are cooking. By the time the steak rests, everything else is ready and warm.
Making It Your Own
This recipe is more of a framework than a rigid formula, which is why I keep coming back to it. The vegetables can shift with the seasons—summer calls for asparagus and zucchini, fall makes me reach for Brussels sprouts and butternut squash. Brown rice or quinoa work beautifully if you want to change things up nutritionally. Some evenings I add a squeeze of lime to the chimichurri or a soft-boiled egg on top because why not.
- Marinate your steak for up to 2 hours before grilling if you have the time—it deepens the flavor and makes it even more tender.
- Don't skip resting your vegetables; those extra minutes on the pan after you turn off the heat create caramelization that raw vegetables could never achieve.
- Chimichurri actually gets better if you make it 30 minutes ahead, giving the herbs time to fully infuse the oil.
Save Pin This steak bowl has become my answer to the question of what's for dinner when you want something that tastes like you've put in effort without feeling frantic in the kitchen. Make it once, and you'll understand why it becomes a regular rotation.
Cooking Questions & Answers
- → What cut of steak works best?
Flank or sirloin steak are ideal choices. Both cuts grill beautifully and become tender when sliced thinly against the grain. Look for well-marbled pieces for the best flavor and texture.
- → Can I prepare components ahead?
Yes, you can roast vegetables and cook rice up to 2 days in advance. Store them separately in airtight containers. The chimichurri sauce also keeps well for 3-4 days refrigerated. Grill the steak fresh before assembling.
- → How do I know when steak is done?
Use a meat thermometer for accuracy: 130-135°F yields medium-rare, 140-145°F for medium. Alternatively, press the center with your finger—medium-rare feels like the fleshy part of your palm below your thumb.
- → What can I substitute for chimichurri?
Try a garlic-herb yogurt sauce, tzatziki, or a simple vinaigrette with lemon and herbs. Pesto also works well if you prefer a creamier finish to your bowl.
- → Is this meal freezer-friendly?
The individual components freeze well separately. Store cooked rice and roasted vegetables in freezer bags for up to 3 months. Freeze sliced steak with some sauce to prevent drying. Thaw overnight and reheat gently.
- → How can I make it spicier?
Add extra crushed red pepper flakes to the chimichurri or incorporate jalapeño slices. You can also season the steak with cayenne pepper or chili powder before grilling for added heat.