Pin It My neighbor showed up one evening with a container of bright green sauce that smelled like summer trapped in oil. She'd just returned from Argentina and insisted I try making steak bowls with chimichurri the way her host family did. I was skeptical about how much difference a sauce could make until I drizzled it over my first attempt. The herbs cut through the richness of the meat in a way that made every bite feel balanced and alive, not heavy.
I made this for my brother's birthday dinner because he'd been talking about wanting something hearty but not pasta again. Watching him pile his bowl high with extra chimichurri and go back for seconds without saying much felt like the best compliment. Sometimes food just fits the moment, and this one did. The kitchen smelled like charred vegetables and garlic for hours afterward, which nobody minded.
Ingredients
- Flank or sirloin steak (1 lb): Flank has more chew and flavor, sirloin is a bit more tender, but both slice beautifully if you cut against the grain after resting.
- Olive oil (for steak and vegetables): Don't skimp here because it helps everything caramelize and keeps the steak from sticking to the grill.
- Smoked paprika (½ tsp): Adds a subtle smoky layer without overpowering the meat, almost like you cooked it over wood.
- Long-grain white rice (1 cup): Jasmine or basmati work too, just rinse it well so the grains stay separate and fluffy.
- Red bell pepper, zucchini, red onion, cherry tomatoes: These roast into sweet, charred bites that balance the richness of the steak and sauce.
- Fresh parsley (1 cup): The backbone of chimichurri, and it must be fresh or the sauce tastes flat and tired.
- Fresh oregano (2 tbsp): Brings an earthy brightness that dried oregano can only hint at, though dried works in a pinch.
- Garlic (3 cloves, minced): Raw garlic gives chimichurri its bite, so mince it fine or it'll overpower individual bites.
- Red wine vinegar (2 tbsp): Cuts through the oil and gives the sauce a tangy backbone that wakes up your palate.
- Crushed red pepper flakes (½ tsp): A gentle heat that lingers without making you reach for water.
Instructions
- Roast the vegetables:
- Preheat your oven to 425°F and toss the sliced bell pepper, zucchini, onion wedges, and halved cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until the edges turn golden and the tomatoes start to collapse into jammy sweetness.
- Cook the rice:
- Rinse the rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, reduce to low, cover, and let it simmer for 15 minutes before turning off the heat and letting it steam, covered, for 5 more minutes.
- Season the steak:
- Pat the steak completely dry with paper towels, then rub it all over with olive oil, salt, black pepper, and smoked paprika. A dry surface helps you get a better sear and prevents steaming.
- Grill the steak:
- Heat your grill or grill pan over medium-high until it's smoking slightly, then lay the steak down and resist the urge to move it for 4 to 5 minutes per side for medium-rare. Let it rest for 5 minutes after grilling, then slice it thinly against the grain so each piece stays tender.
- Make the chimichurri:
- Whisk together the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Taste it and adjust the vinegar or salt if it needs more punch.
- Assemble the bowls:
- Divide the fluffy rice among four bowls, then top with roasted vegetables and sliced steak. Drizzle chimichurri generously over everything and serve while the steak is still warm.
Pin It One night I had extra chimichurri left over and tossed it with roasted potatoes the next day, and it turned into an accidental side dish that everyone kept asking about. This recipe taught me that a good sauce can carry a meal far beyond its original intention. Now I make double batches and keep a jar in the fridge just in case.
How to Get the Best Sear
The key is getting your grill or pan screaming hot before the steak touches it, and making sure the meat is completely dry. Any moisture creates steam instead of crust, and you lose that crispy, caramelized edge. I learned this after a few pale, sad steaks that tasted fine but looked like they'd been boiled. Once I started patting them dry and waiting for the pan to smoke just a little, everything changed.
Choosing Your Vegetables
The vegetables listed here are just a starting point, so use what looks good or what's about to go soft in your crisper. I've done this with asparagus, mushrooms, and even sweet potatoes when bell peppers were expensive. The trick is cutting everything into similar-sized pieces so they roast evenly. Smaller pieces char faster, larger ones stay tender inside, and mixing both gives you nice texture contrast in the bowl.
Storing and Reheating
Store each component separately so the rice doesn't get soggy and the steak doesn't overcook when you reheat it. The chimichurri keeps for up to a week in the fridge and sometimes tastes even better after a day. When reheating, I usually eat the steak cold or at room temperature because microwaving it turns it tough, but the rice and vegetables warm up just fine.
- Let everything cool completely before sealing it in containers to avoid condensation.
- Bring steak to room temperature before serving again for the best texture.
- Add a splash of water to the rice when reheating so it doesn't dry out.
Pin It This bowl has become my answer to the question of what to make when I want something satisfying but not complicated. It's one of those meals that feels like a treat without demanding perfection.
Recipe 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 after resting.
- → Can I make this ahead?
The rice and roasted vegetables can be prepared up to 2 days in advance. Grill the steak and make chimichurri fresh for the best results.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently to avoid overcooking.
- → What can I substitute for the rice?
Brown rice, quinoa, or cauliflower rice work well as alternatives. Adjust cooking time accordingly based on your chosen grain.
- → Is chimichurri sauce spicy?
The sauce has mild heat from crushed red pepper flakes. Adjust the amount or omit entirely for a milder version.
- → What wine pairs well?
A robust Malbec or Cabernet Sauvignon complements the rich steak and herbaceous chimichurri beautifully.