Grilled Steak Bowl

There's something magical about the sizzle of a steak hitting a hot grill on a weeknight when you're craving something that feels restaurant-quality but doable at home. I stumbled onto this bowl concept during a summer when I had leftover chimichurri from a dinner party and half a steak in the fridge—suddenly everything came together in one vibrant, satisfying meal. The beauty of it is how each component sings on its own, yet they create something greater together. It became my go-to when I wanted to impress someone without spending hours in the kitchen.

I made this for my partner on a Tuesday evening when we both needed something that didn't feel like we were giving up on life mid-week, if that makes sense. Watching them take that first bite, the way their eyes brightened when the flavors hit—that's when I knew this recipe was a keeper. It's the kind of dish that proves you don't need complicated techniques to create a moment worth remembering.

Ingredients

• Flank or sirloin steak (1 lb): Choose a cut that's marbled but not too thick—you want it to cook evenly on the grill and remain tender when sliced against the grain.
• Long-grain white rice (1 cup): It's the neutral foundation that lets all the other flavors shine without competing for attention.
• Red bell pepper, zucchini, red onion, cherry tomatoes: These vegetables caramelize beautifully when roasted and add natural sweetness that balances the savory steak and tangy chimichurri.
• Olive oil (quality matters here): Use a decent extra virgin olive oil for the chimichurri where it's raw and unheated, so you actually taste its fruity notes.
• Fresh parsley and oregano: Fresh herbs are non-negotiable for the chimichurri—dried herbs in the sauce won't give you that bright, grassy punch that makes people ask what you did differently.
• Red wine vinegar: It provides acidity that cuts through the richness of the steak and oil, keeping every bite fresh.
• Smoked paprika: Just half a teaspoon adds a subtle depth that makes people wonder if you used some secret ingredient.

Instructions

Get your oven and prep station ready:

Preheat the oven to 425°F and gather all your ingredients so you're not scrambling mid-cook. Having everything visible and prepped makes the timing flow naturally.

Ready the vegetables for roasting:

Toss your bell pepper, zucchini, red onion, and cherry tomatoes with olive oil and seasonings, then spread them evenly on a baking sheet. They'll roast for 20 to 25 minutes, and you want them to have a little space so they caramelize rather than steam.

Start the rice:

Rinse your rice under cold water, then combine it with water and salt in a saucepan and bring it to a boil. Once it boils, turn the heat low, cover, and let it sit undisturbed for 15 minutes—this is when the magic happens and the rice becomes fluffy instead of gluey.

Prepare the steak while everything else cooks:

Pat your steak completely dry with paper towels, then rub it with olive oil and all your seasonings. Moisture is the enemy of a good sear, so don't skip the patting step.

Sear the steak to perfection:

Get your grill or grill pan blazingly hot over medium-high heat, then place the steak on it and resist the urge to move it around. Let it sit for 4 to 5 minutes until it develops a beautiful crust, flip it once, and cook the other side for another 4 to 5 minutes for medium-rare. After you pull it off the heat, let it rest for 5 minutes so the juices redistribute before you slice.

Whisk together the chimichurri:

In a bowl, combine your chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. The fresher your herbs, the more vibrant this sauce will be, and it's best made just before serving so it doesn't lose its brightness.

Assemble and serve your bowls:

Divide the fluffy rice among your four bowls, then top each one with roasted vegetables and sliced steak. Drizzle generously with chimichurri sauce and serve right away so everything is still warm and the sauce hasn't settled to the bottom.

Save Pin

There was a moment during a dinner with friends when someone asked for the chimichurri recipe, and I realized this bowl had become one of those dishes people remember and ask you to make again. Food that brings people back to your table is its own kind of currency.

The Timing Game

The real skill with this recipe isn't any single technique—it's orchestrating three components so they all finish at roughly the same time. Start your vegetables and rice first since they take longest, then begin your steak about 10 minutes in so it's resting while you're finishing the chimichurri. Once you've made it once, you'll develop a rhythm and it becomes almost meditative.

Vegetable Variations That Work

While the vegetables listed here are tested and reliable, I've roasted asparagus, broccoli, Brussels sprouts, and even snap peas in this same way with beautiful results. The key is using whatever's in season and at its peak—vegetables taste better when you buy them at their moment. Shorter cooking times work best, so avoid anything that needs more than 25 minutes to soften.

Making It Your Own

Once you understand how this bowl works, you can play with it endlessly. Swap the rice for quinoa or farro if you want more protein and texture, use a different steak cut like a rib-eye if you prefer more marbling, or sub in any sauce you love in place of the chimichurri. The structure is flexible, which is why this meal has stayed in my regular rotation.

• Make the chimichurri a day ahead and the flavors will deepen and merge even more beautifully.
• If you don't have a grill pan, a cast iron skillet works just as well for searing the steak.
• Leftover roasted vegetables are perfect cold the next day mixed into salads or grain bowls.

Save Pin

This grilled steak bowl has become one of those recipes I reach for when I want to feel like I've accomplished something in the kitchen without stress. It's the kind of meal that makes you feel capable and leaves people satisfied.

Recipe FAQs

→ What cut of steak works best?

Flank or sirloin steak are ideal choices. Both are flavorful and become tender when sliced thinly against the grain after grilling.

→ Can I make the chimichurri ahead?

Yes, chimichurri can be made up to 2 days in advance and stored in the refrigerator. The flavors actually develop and improve over time.

→ What vegetables can I substitute?

Feel free to use any seasonal vegetables that roast well. Broccoli, cauliflower, sweet potatoes, or eggplant all make excellent additions.

→ How do I know when the steak is done?

Use a meat thermometer: 130-135°F for medium-rare, 140-145°F for medium. Alternatively, the touch test—firm but slightly yielding—indicates medium-rare doneness.

→ Can I cook the steak indoors?

A cast iron grill pan works beautifully for indoor cooking. Preheat it thoroughly and follow the same timing as outdoor grilling.

→ Is this suitable for meal prep?

Absolutely. Store components separately in airtight containers for up to 4 days. Reheat vegetables and rice gently, and serve steak at room temperature or lightly warmed.