Grilled Steak Bowl

My neighbor Marcus grilled these bowls one Saturday evening, and the smell of charred steak mixed with fresh herbs drifting over the fence made me abandon my own dinner plans. I walked over expecting polite conversation and left with a full belly and the realization that the best meals often arrive unplanned. Since then, I've made this bowl countless times—it's become my go-to when I want something that feels both impressive and entirely manageable.

I made this for my team during a backyard gathering, and watching people build their own bowls with different vegetable ratios and sauce amounts reminded me why I love cooking for a crowd. Someone asked for the recipe before dessert was even served, which felt like the highest compliment possible.

Ingredients

• Flank or sirloin steak (1 lb): Flank is more budget-friendly and has great beefy flavor when grilled hot and sliced thin; sirloin is slightly more tender if you prefer a softer bite.
• Olive oil: Use your regular cooking oil for the steak and vegetables, but save a good quality one for the chimichurri where you can actually taste it.
• Smoked paprika (½ tsp): This adds a whisper of smokiness that makes the steak taste like it spent twice as long on the grill—don't skip it.
• Long-grain white rice (1 cup): The fluffiness matters here; it holds up to the juices without getting mushy or clumpy.
• Red bell pepper, zucchini, red onion, cherry tomatoes: These vegetables caramelize beautifully and add color and sweetness that balances the herbaceous sauce.
• Fresh parsley and oregano: Fresh herbs are non-negotiable for chimichurri; dried oregano works in a pinch but fresh makes all the difference.
• Red wine vinegar (2 tbsp): This provides the sharp, bright acid that makes the sauce sing—balsamic would be too sweet and heavy.
• Crushed red pepper flakes (½ tsp): A gentle heat that doesn't overpower, just enough to make your mouth notice it's there.

Instructions

Heat your oven and prep the vegetables:

Set your oven to 425°F and toss your peppers, zucchini, onion, and tomatoes with olive oil and salt. The high heat will draw out their natural sugars and give you those caramelized edges you're after.

Start the rice:

Rinse your rice to remove excess starch, then combine with water and salt in a saucepan. Once it boils, cover, drop the heat to low, and let it sit undisturbed for 15 minutes—resist the urge to peek.

Roast the vegetables:

Spread them on a baking sheet and slide into the oven for 20 to 25 minutes until the edges are slightly blackened and the flesh is tender. This happens at the same time the rice is cooking, which is the beauty of this meal.

Season and prepare the steak:

Pat your steak completely dry—moisture is the enemy of a good crust. Rub it generously with olive oil, salt, black pepper, and smoked paprika, letting the seasonings settle into the surface.

Grill the steak:

Heat your grill or grill pan until it's seriously hot, then place the steak on it without moving it around. After 4 to 5 minutes, flip once and cook the other side until you hit your preferred doneness—medium-rare stays juicy and tender. Let it rest for 5 minutes before slicing against the grain; this keeps every bite tender instead of stringy.

Make the chimichurri:

Whisk together parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. The sauce should look vibrant and slightly chunky, not smooth.

Assemble your bowls:

Divide the fluffy rice among four bowls, then top with roasted vegetables and your sliced steak. Drizzle chimichurri generously over everything and serve right away while the steak is still warm.

Save to Pinterest

My daughter once asked why this bowl tasted better than the individual components served separately, and honestly, it's the marriage of textures and temperatures—warm steak, fluffy rice, charred vegetables, and that cool, peppery sauce. Food like this reminds me that eating is as much about how things come together as it is about what goes into them.

Grilling for the Perfect Crust

The grill is what elevates this from an ordinary bowl to something memorable. Make sure your grill or grill pan is genuinely hot before the steak hits it—if you hear a loud sizzle, you're in the right place. Let the steak develop that caramelized crust without poking or moving it around; the char is flavor, and it only happens if you give the meat time to make contact with the heat.

Why Chimichurri Changes Everything

Chimichurri is the reason someone will ask for your recipe instead of just saying the bowl was good. It's bright, herbaceous, garlicky, and slightly spicy all at once—the kind of sauce that makes you want to drizzle it on leftovers the next day or even on scrambled eggs. Fresh parsley is the backbone here, so don't be shy with it.

Timing, Flexibility, and Making It Your Own

The beauty of this bowl is that everything hits the table at roughly the same time if you follow the steps. You can swap the vegetables for whatever's in season or whatever you have on hand—roasted broccoli, asparagus, or mushrooms all work beautifully. The steak can be marinated for up to two hours if you want deeper flavor, and the chimichurri can be made hours ahead and tastes even better the next day as the flavors deepen.

• If you prefer your steak more done, extend each side by a minute or two, but try not to go past medium because it becomes less forgiving.
• Brown rice or quinoa work as substitutes for white rice, though cooking times differ slightly.
• Make extra chimichurri—it's too good to limit to just this meal.

Save to Pinterest

This bowl has earned a permanent spot in my rotation because it delivers restaurant-quality results without the fuss. Make it once and you'll understand why.

Recipe Questions & Answers

→ What cut of steak works best?

Flank or sirloin steak are ideal for grilling and slicing thinly against the grain. Both cuts become tender and flavorful when properly cooked and rested.

→ Can I make chimichurri ahead?

Absolutely. Prepare the chimichurri sauce up to 24 hours in advance and store it refrigerated. The flavors actually meld and improve over time.

→ What vegetables roast well?

Bell peppers, zucchini, red onions, and cherry tomatoes are perfect. Feel free to add seasonal vegetables like asparagus, broccoli, or eggplant.

→ How do I know when steak is done?

Use a meat thermometer or the touch test. Medium-rare reaches 130-135°F internally. Let the steak rest for 5 minutes before slicing.

→ Can I use brown rice instead?

Yes. Brown rice adds nutty flavor and more fiber but will require about 40-45 minutes to cook, so adjust your timing accordingly.