Grilled Steak Bowl (Printable)

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

# What You'll Need:

→ Steak

01 - 1 lb flank or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon smoked paprika

→ Rice

06 - 1 cup long-grain white rice
07 - 2 cups water
08 - 0.5 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 - 0.5 teaspoon salt
15 - 0.25 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 - 0.5 cup olive oil
20 - 2 tablespoons red wine vinegar
21 - 0.5 teaspoon crushed red pepper flakes
22 - 0.5 teaspoon salt
23 - 0.25 teaspoon black pepper

# Cooking Steps:

01 - Preheat oven to 425°F
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 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 0.5 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, kosher 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 Tips:

01 -
  • Everything cooks at once, so you're not stuck babysitting one component while another goes cold.
  • The chimichurri stays vibrant for days and makes leftovers taste like a completely new meal.
  • It looks impressive enough for guests but forgiving enough for a weeknight when you just need something good.
  • You can swap out vegetables or grains based on what's lurking in your fridge and it still works.
02 -
  • If you skip resting the steak, all the juices run out onto the cutting board and you're left with dry, sad slices.
  • Cutting with the grain instead of against it turns even good steak into a chewy disappointment, so look for the direction of the muscle fibers before you slice.
  • Chimichurri tastes better after sitting for 10 minutes because the garlic mellows and the flavors marry.
03 -
  • If your steak is thicker than an inch, let it come to room temperature for 20 minutes before grilling so it cooks evenly.
  • Use a meat thermometer if you're unsure about doneness: 130°F for medium-rare, 140°F for medium.
  • Double the chimichurri recipe and use the extra on eggs, grilled chicken, or stirred into mayonnaise for sandwiches.
  • For a smoky boost, char the vegetables on the grill instead of roasting them in the oven.
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