Grilled Steak Bowl Chimichurri (Print)

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

# Components:

→ Steak

01 - 1 lb flank or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Rice

06 - 1 cup long-grain white rice
07 - 2 cups water
08 - 1/2 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 - 1/2 teaspoon salt
15 - 1/4 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 - 1/2 cup olive oil
20 - 2 tablespoons red wine vinegar
21 - 1/2 teaspoon crushed red pepper flakes
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper

# Directions:

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

# Expert Advice:

01 -
  • Everything cooks at once, so you're not stuck at the stove babysitting one thing after another.
  • The chimichurri is bright and punchy enough to wake up leftovers for days.
  • It looks like something you'd order at a trendy lunch spot, but it's weeknight simple.
  • You can swap the vegetables or the grain and it still works beautifully.
02 -
  • Let the steak rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Slice against the grain or the steak will be chewy no matter how well you cooked it.
  • Make extra chimichurri because you'll want to drizzle it on eggs, chicken, and roasted potatoes all week.
03 -
  • If your steak is thicker than an inch, consider butterflying it so it cooks evenly and quickly.
  • A hot grill or grill pan is essential for a good sear, don't rush this step by starting on medium heat.
  • Taste your chimichurri before serving and adjust the vinegar or salt, it should be punchy and bright, not flat.
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