Grilled Steak Bowl Chimichurri

My neighbor stopped by one evening with a bag of beautiful flank steak from the farmer's market, and we decided to throw together whatever we had on hand. That night, we grilled the steak while rice simmered on the stove, roasted vegetables caramelized in the oven, and I whisked together this vibrant green sauce from a half-remembered recipe. When we poured it all into bowls and took that first bite, something clicked—it felt restaurant-quality, yet completely approachable. This grilled steak bowl became our go-to when we wanted something that looked impressive but didn't demand hours in the kitchen.

I made this for a small dinner party on a cool autumn evening, and watching my guests' faces light up when they saw those vibrant bowls was worth every minute of prep. One friend asked for the chimichurri recipe before she'd even finished eating, and another went back for seconds without hesitation. That meal taught me that simple ingredients arranged thoughtfully can feel like celebration.

Ingredients

• Flank or sirloin steak (1 lb): Flank has beautiful grain and gets wonderfully tender when sliced against it, while sirloin is leaner—pick whichever speaks to you that day.
• Olive oil: Use a good quality one for the chimichurri, since it's the sauce's backbone and deserves to shine.
• Kosher salt and freshly ground black pepper: Freshly cracked pepper makes a noticeable difference on grilled meat, trust me on this one.
• Smoked paprika: This ingredient adds a whisper of smokiness that makes people ask what your secret is.
• Long-grain white rice (1 cup): A neutral canvas that lets the steak and sauce be the stars, though brown rice or quinoa work beautifully if you prefer them.
• Water (2 cups) and salt: The ratio is everything for fluffy, separate grains every single time.
• Red bell pepper, zucchini, red onion, cherry tomatoes: These vegetables caramelize during roasting and become sweet and tender—feel free to swap in whatever's fresh at your market.
• Fresh parsley and oregano: Fresh herbs in the chimichurri make this sauce sing; dried oregano works in a pinch, but fresh parsley is non-negotiable.
• Garlic cloves (3) and red wine vinegar: The garlic perfumes the entire sauce while vinegar keeps it bright and balanced.
• Crushed red pepper flakes: Just enough heat to make you notice it without overwhelming anything else.

Instructions

Get your oven ready:

Turn the oven to 425°F and let it preheat while you prep your vegetables. A hot oven is what creates those beautiful caramelized edges on the vegetables.

Prep and roast the vegetables:

Toss your bell pepper, zucchini, onion, and tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. They'll need 20 to 25 minutes in that hot oven, and you'll know they're ready when the edges start to brown and the kitchen smells incredible.

Cook the rice:

Rinse your rice under cold water to remove excess starch, then combine it with water and salt in a saucepan. Bring it to a boil, then drop the heat to low and cover it—let it sit undisturbed for 15 minutes, then fluff it with a fork and set it aside.

Season the steak:

Pat your steak completely dry with paper towels, then rub it all over with olive oil, salt, pepper, and smoked paprika. This drying step is crucial because it helps the steak develop a beautiful crust.

Grill the steak to perfection:

Get your grill or grill pan screaming hot over medium-high heat, then lay the steak down and resist the urge to move it—give it 4 to 5 minutes per side for medium-rare. Once it's done, let it rest for 5 minutes before slicing thinly against the grain.

Make the chimichurri:

While everything else is cooking, whisk together your fresh parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. Taste it and adjust the seasonings—this sauce should taste bright and alive.

Assemble your bowls:

Divide the fluffy rice among four bowls, pile on the roasted vegetables, top with your sliced steak, and finish with a generous drizzle of that vibrant chimichurri. Serve immediately while everything's still warm.

Save

There's something about handing someone a bowl with all these colors—the golden rice, caramelized vegetables, charred meat, and that vivid green sauce—that makes them feel cared for. It's the kind of meal that turns a regular Tuesday into something memorable.

The Art of Grilling Steak

Grilling steak isn't mysterious once you understand that you're looking for two things: a flavorful crust and a tender, juicy interior. The secret is heat, dryness, and patience—get your grill or pan hot enough that it sizzles aggressively the moment the steak touches it, make sure your steak is completely dry, and then don't fidget with it. I learned this the hard way by constantly flipping and pressing, which only made things worse. Now I set a timer, trust the process, and use that waiting time to chat with whoever's in my kitchen.

Building Flavor with Chimichurri

Chimichurri is one of those sauces that teaches you how powerful fresh herbs and acid can be together. The moment garlic and parsley hit the olive oil, something magical happens—it's no longer just oil and herbs, it becomes this vibrant, complex condiment that makes everything taste more like itself. I've learned to always taste and adjust as I go, because everyone's preference for heat and brightness is different, and there's no shame in tweaking it to suit your palate.

Making It Your Own

This bowl is an invitation to experiment, not a rigid prescription. Swap the vegetables based on what's in season—roasted asparagus in spring, corn in summer, brussels sprouts in fall. You could use brown rice, quinoa, or even cauliflower rice if that's your preference. The chimichurri is forgiving too; if you prefer more heat, add more red pepper flakes, and if you want it herby-er, go heavier on the parsley.

• Consider marinating your steak in the oil and spices for up to 2 hours before grilling to deepen the flavors even more.
• Leftover chimichurri keeps in the fridge for three days and tastes incredible on roasted chicken, vegetables, or even as a sandwich spread.
• Pair this bowl with a robust red wine like Malbec or Cabernet Sauvignon to complement the grilled steak and bright sauce.

Save

This grilled steak bowl is proof that you don't need a long list of techniques or fancy equipment to create something that feels special. It's the kind of dinner that comes together when you're paying attention, and it tastes like care.

Recipe FAQs

→ What cut of steak works best?

Flank or sirloin steak are ideal choices because they grill beautifully and slice nicely against the grain. Look for well-marbled pieces about one inch thick for the most tender results.

→ Can I make chimichurri ahead?

Absolutely—the sauce actually develops deeper flavor when made a day ahead. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.

→ How do I know when the steak is done?

Use an instant-read thermometer: 130-135°F yields medium-rare, while 140-145°F gives you medium. Remember that the steak continues cooking slightly while resting, so pull it off a few degrees early.

→ Can I use different vegetables?

Yes, this bowl is highly adaptable. Try eggplant, asparagus, broccoli, or sweet potatoes. Just adjust roasting times accordingly—denser vegetables may need a few extra minutes.

→ Is this freezer-friendly?

Individual components freeze well. Slice and freeze the cooked steak, portion the rice, and store roasted vegetables separately. The chimichurri is best made fresh but keeps for a week refrigerated.

→ What wine pairs well?

A robust Malbec or Cabernet Sauvignon beautifully complements the rich steak and herbal chimichurri. For something lighter, a Carmenère or Zinfandel also works wonderfully.