Grilled Steak Bowl (Printable)

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

# What You’ll Need:

→ 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

# How To Make:

01 - Preheat oven 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 on baking sheet.
03 - Roast vegetables for 20 to 25 minutes until tender and slightly caramelized.
04 - Rinse rice under cold water. Combine rice, water, and 1/2 teaspoon salt in saucepan. Bring to boil, then reduce heat to low. Cover and simmer for 15 minutes until water is absorbed.
05 - Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
06 - Pat steak dry and rub with 1 tablespoon olive oil, salt, black pepper, and smoked paprika.
07 - Preheat grill or grill pan over medium-high heat. Grill steak 4 to 5 minutes per side for medium-rare or until desired doneness.
08 - Remove from grill and rest for 5 minutes. Slice thinly against the grain.
09 - Whisk parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in mixing bowl.
10 - Divide rice among 4 bowls. Top with roasted vegetables and sliced steak. Drizzle chimichurri sauce over top and serve immediately.

# Top Tips:

01 -
  • Everything cooks simultaneously, so you'll have dinner ready in under an hour without feeling rushed or overwhelmed.
  • The chimichurri is addictive enough that you'll find yourself making extra to keep in the fridge for snacking on eggs or roasted chicken.
  • It's naturally gluten-free and flexible enough to adapt to whatever vegetables you have on hand.
02 -
  • Slicing the steak against the grain is the difference between tender bites and chewy ones—take a second to notice which direction the muscle fibers run and slice perpendicular to them.
  • Don't skip resting the steak after grilling; those 5 minutes let the fibers relax so the meat stays juicy instead of bleeding all over your rice.
03 -
  • Marinating the steak in the oil and spices for up to 2 hours before grilling intensifies the flavor without adding complexity—it's a quiet upgrade that pays off.
  • Make extra chimichurri even if you only need the amount listed; you'll find yourself drizzling it on everything from scrambled eggs to roasted potatoes for the next week.
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