Pin My neighbor's grill was smoking one Saturday afternoon, and the smell pulled me straight out of my own kitchen. He was making steak bowls with this electric green sauce I'd never seen before. I wandered over with a beer and left with a scribbled recipe on a napkin. That chimichurri changed everything I thought I knew about steak dinners. Now I make these bowls on repeat, and every time, I think about that lazy weekend and how good food has a way of traveling over fences.
I served this to friends on a night when I was too tired to fuss, and they asked for the recipe before they even finished eating. One of them started taking photos halfway through the meal. It reminded me that sometimes the least complicated dishes are the ones people remember. There's something about a bowl you can dig into, where every bite is a little different. It feels generous without trying too hard.
Ingredients
- Flank or sirloin steak: Flank is my go-to because it takes a marinade well and slices beautifully, but sirloin works if you want something a little more tender.
- Smoked paprika: This adds a subtle campfire note that makes the steak taste like it's been cooking outdoors even if you're using a grill pan indoors.
- Long-grain white rice: It stays fluffy and separate, which is exactly what you want as a base for all the toppings.
- Red bell pepper, zucchini, red onion, cherry tomatoes: Roasting these together caramelizes their edges and makes them taste almost sweet.
- Fresh parsley and oregano: The backbone of chimichurri. Fresh is worth it here, the flavor is clean and vibrant in a way dried herbs can't match.
- Red wine vinegar: It cuts through the richness of the steak and the oil in the sauce, balancing everything with a little sharpness.
- Crushed red pepper flakes: Just enough heat to make the sauce interesting without overwhelming the other flavors.
Instructions
- Roast the vegetables:
- Toss your sliced bell pepper, zucchini, onion wedges, and halved cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast at 425°F for 20 to 25 minutes until they're tender and their edges start to char just a little.
- 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, cover, reduce the heat to low, and let it simmer for 15 minutes, then let it sit off the heat for 5 minutes before fluffing.
- Season and grill the steak:
- Pat the steak dry, rub it all over with olive oil, salt, pepper, and smoked paprika, then grill it over medium-high heat for 4 to 5 minutes per side. Let it rest for 5 minutes before slicing it thinly against the grain.
- Make the chimichurri:
- Whisk together 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 salt or vinegar if needed.
- Assemble the bowls:
- Divide the rice among four bowls, top with roasted vegetables and sliced steak, then drizzle the chimichurri generously over everything. Serve right away while the steak is still warm.
Pin I brought these bowls to a potluck once, packed in individual containers with the chimichurri on the side. People were skeptical at first, but by the end of the night, three people had texted me asking for the recipe. One friend admitted she ate hers cold the next morning for breakfast. That's when I knew this dish had crossed over into something more than dinner.
Choosing Your Steak
Flank steak is lean and affordable, and it soaks up seasoning like a sponge. Sirloin is a little more forgiving if you're nervous about overcooking. Either way, don't skip the resting step. I used to slice right away and wondered why my steak always seemed dry. Patience here makes all the difference.
Vegetable Variations
I've made this with asparagus, Brussels sprouts, and even cubed sweet potatoes depending on the season. The key is cutting everything into similar-sized pieces so they roast evenly. Once, I threw in some sliced fennel and it added this unexpected sweetness that everyone loved. Don't be precious about the vegetables, use what looks good at the market.
Storing and Reheating
These bowls hold up surprisingly well in the fridge for up to three days. I store the components separately so the rice doesn't get soggy. The chimichurri stays fresh for about a week and actually tastes better the next day once the garlic mellows out a bit.
- Reheat the rice and vegetables together in the microwave with a damp paper towel over the top to keep them from drying out.
- Slice cold steak and let it come to room temperature, or warm it gently in a skillet for just a minute.
- Always add fresh chimichurri right before serving, not before reheating.
Pin This bowl has become my answer to the question of what to make when I want something that feels special but doesn't require a trip to three different stores. It's reliable, flexible, and always impressive. I hope it becomes one of those recipes you return to again and again.
Recipe Questions
- → What cut of steak works best for this bowl?
Flank or sirloin steak are ideal choices as they grill beautifully and slice nicely against the grain. Both cuts absorb the smoked paprika seasoning well and remain tender when cooked to medium-rare.
- → Can I make chimichurri sauce ahead of time?
Absolutely. Chimichurri actually develops more flavor when made a day ahead. Store it in an airtight container in the refrigerator, but bring it to room temperature before serving for optimal flavor and consistency.
- → What vegetables can I substitute for roasting?
Feel free to use any seasonal vegetables you enjoy. Eggplant, asparagus, broccoli, Brussels sprouts, or sweet potatoes all roast beautifully alongside the steak and work wonderfully in this bowl.
- → How do I know when the steak is done?
Use a meat thermometer for accuracy—130-135°F yields medium-rare, while 140-145°F gives you medium. Alternatively, press the steak with your finger; it should feel slightly springy but still have some give for medium-rare doneness.
- → Can I use brown rice instead of white?
Yes, brown rice or quinoa make excellent substitutions. Just adjust the cooking time and liquid ratio according to package instructions, as whole grains typically require more time and water than white rice.