Grilled Steak Bowl Chimichurri (Printable)

Tender grilled steak served 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 - 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

# Directions:

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 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 Tips:

01 -
  • It looks restaurant-quality but comes together faster than takeout, which means impressing people without the stress.
  • The chimichurri brings brightness to every bite, turning a simple steak into something that tastes like you know secret herbs.
  • Everything can be prepped while other components cook, so the timing flows naturally without constant checking.
02 -
  • Slicing your steak against the grain is the secret that separates tender bites from chewy ones, and it's worth taking 30 seconds to notice which direction the fibers run before you cut.
  • Resting the steak genuinely matters, not because it's fancy, but because those 5 minutes are when the meat relaxes and holds onto its juices instead of bleeding everywhere.
03 -
  • Pat your steak completely dry before seasoning because moisture is what prevents a proper crust from forming, and that crust is where all the flavor lives.
  • Always slice your steak against the grain after resting, and if you're not sure which direction the grain runs, look at the raw meat and you'll see fine lines running one way or another.
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