Grilled Steak Bowl Chimichurri (Printable)

Tender grilled steak served over fluffy rice with roasted vegetables and zesty chimichurri sauce for a complete and satisfying meal.

# What You'll Need:

→ Steak

01 - 1 lb flank or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika

→ Rice

06 - 1 cup long-grain white rice
07 - 2 cups water
08 - ½ 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 - ½ teaspoon salt
15 - ¼ 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 - ½ cup olive oil
20 - 2 tablespoons red wine vinegar
21 - ½ teaspoon crushed red pepper flakes
22 - ½ teaspoon salt
23 - ¼ teaspoon black pepper

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ 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 ½ 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, 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.
07 - Divide rice among 4 bowls. Top with roasted vegetables and sliced steak. Drizzle chimichurri sauce over the top. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks at once, so you'll have dinner ready in under an hour without juggling multiple pans.
  • The chimichurri sauce transforms simple grilled steak into something that tastes like you spent all day on it.
  • It's naturally gluten-free and easily customizable with whatever vegetables you have lying around.
  • Leftovers taste even better the next day, making it perfect for meal prep or lunch boxes.
02 -
  • Let your steak rest after cooking—this is non-negotiable, as it allows the juices to redistribute and keeps each bite tender instead of dry.
  • Slice the steak against the grain, which means looking at those muscle fibers and cutting perpendicular to them, making each bite melt in your mouth.
  • Don't skip the rice rinsing step, or you'll end up with gummy rice instead of those fluffy, separate grains.
  • Make the chimichurri fresh right before serving so the herbs stay bright and the flavors haven't dulled.
03 -
  • Invest in a meat thermometer if you're unsure about doneness—it removes all the guesswork and ensures perfectly cooked steak every single time.
  • Rough-chop your chimichurri ingredients by hand instead of using a food processor, which over-processes them and makes the sauce muddy instead of vibrant.
  • Arrange your vegetable pieces so they lay flat on the baking sheet with some cut-side down, which helps them caramelize instead of just roasting.
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