Grilled Steak Bowl Chimichurri (Printable Version)

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

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 lightly 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 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 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 until well combined.
07 - Divide rice among 4 bowls. Top with roasted vegetables and sliced steak. Drizzle chimichurri sauce over the top and serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like an actual meal.
  • The chimichurri transforms simple ingredients into something so bright and herbaceous that you'll find yourself drizzling it on everything else you cook for weeks.
  • Everything cooks at the same time without stressing about timing, which means fewer moments of standing around your stove looking frustrated.
02 -
  • Resting your steak is not optional—those five minutes let the muscle fibers relax and reabsorb moisture, making every bite tender instead of tough.
  • Slicing against the grain makes all the difference with flank steak; if you slice with the grain, you'll end up chewing rather than tasting.
  • Your chimichurri is better when it sits for even 10 minutes, allowing the flavors to meld and the garlic to soften slightly.
03 -
  • Let your steak come to room temperature for about 15 minutes before grilling—it'll cook more evenly and stay juicier throughout.
  • Make your chimichurri ahead and store it in a jar; it actually tastes better the next day once the flavors have gotten to know each other.
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